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Mexican recipes

Lamb skewers with apricot jam glaze

15 minutes

Curry recipes

Caesar salad with Grana Padano crisps

10 minutes

Afternoon tea

Grana Padano palmiers and savoury twists

18 minutes

Beverage recipes

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Soup recipes

Spicy Moroccan chickpea-and-pumpkin soup

45 minutes

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Root vegetable

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20 minutes

Anchovy recipes

Roast cabbage with bone marrow brown butter

45 minutes

Beetroot recipes

“Jacket” beetroot with all the classic toppings

1 hour

“Jacket” beetroot with all the classic toppings

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

4 large beetroot, washed
1 T salt
4 T honey
4 T extra virgin olive oil
400 g streaky bacon
250 g cream cheese
20 g chives, finely chopped

Method

1. Place the beetroot in a large saucepan and cover in cold, salted water. Bring to the boil and cook for 30–40 minutes or until a knife pierces them easily. Allow to cool slightly, then peel or leave the skins on if you prefer.

2. Preheat the oven to 200°C, drizzle the beetroot with the honey and olive oil, season with salt and roast for 20 minutes or until caramelised. Remove from the oven but keep warm.

3. Place the bacon on an oven tray and roast for 10 minutes or until sizzling, crisp and golden. Remove from the oven and chop roughly.

4. To serve, place the warm beetroot on a serving platter and scatter each one with equal amounts of bacon. Top with dollops of cream cheese and chives.

Find more beetroot recipes here.

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“Jacket” beetroot with all the classic toppings

“Jacket” beetroot with all the classic toppings

Ingredients

Method