A good ketchup you made yourself just takes any meal you’re serving up a level, like putting home-made bread on the table. It says, ‘sure, I put the effort into making this meal, but I took it one step further than you expected and BAM’. Because no-one’s going to be upset if you cooked them a burger and chips and you get out some Heinz, but you’ll definitely get bonus points if you plonk down a dish of some interesting ketchup you made yourself. An important reminder that you can also make puddings out of beetroot. For instant sugary gratification, Pinch and Swirl’s beetroot brownies deserve your attention. Not only does the addition of beetroot puree give the brownies the most incredible dark colour, but it also helps to keep them moist. Start now and you’ll be face-down in cake within the hour. Cannelloni and beetroot meringue This roasted beet ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets!

Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!). Alternatively, you can scrub the beets clean, and cut the ends off. Roast them whole - with the onions and garlic. Natural * Vegan * Low in Sugar - 100% plant based and 100% natural: We don't add any artificial ingredients, high fructose corn syrup or other refined sugars to any of our recipes. A lump of cheese, broken off and dipped sleepily into the ketchup at midnight isn’t too shabby a ritual either. Beetroot ketchup Peel and chop the bananas, stir into the shallots with the tomatoes and continue cooking for 5 minutes. Stir in the rice vinegar and a ½ tsp of salt, then remove from the heat. Process the mixture in a blender or food processor. You can stop at any point depending on how smooth or textured you like your ketchup.

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Toast the star anise, coriander seeds, mustard seeds, peppercorns and cloves in a small dry pan over a low heat until they are fragrant. In the UK, beetroot is available all year round, but it is really at its best from June to October and this is when you’re likely to see it popping up across your newsfeeds and in restaurants. Fresh vs. canned beetroot, which is best? If you like beets, you'll love this. Even if you like normal ketchup and have no issues with beets, you'll enjoy this as a fun alternative. The ketchup goes wonderfully with fried and grilled meat and fish, but also with cheese and grilled vegetables.

It satisfies the "creamy but acidic" thing you want from ketchup, is casual and fun while still being earthy, rich, and fancy. SO good.. and kind of pretty! This makes a gorgeous purple-ruby red ketchup. A Ketchup for Everyone and Every Occasion - Our ketchups are gluten free, dairy free and vegan, meaning everyone can enjoy them! Use our ketchups on every When the desired consistency has been reached, fill the ketchup to the brim with the help of a filling ring in previously hot-washed bottles with twist-off closures and immediately close tightly. Turn the bottles upside down for a while.

Set the oven at 200C/gas mark 6. Place a piece of kitchen foil in a large roasting tin. Wash the beetroot and trim their stems, taking care not to puncture the skin. Add the thyme sprigs, water and 2 tbsp of the oil, then loosely scrunch the edges of the foil to make a parcel. Bake for 45 minutes until the beetroot is just showing signs of tenderness. Ground cumin I love the combination of cumin and beetroot, and it adds a lovely note to this ketchup. By all means experiment with other spices too to make this recipe your own. Sustainable food advocate Hugh Fearnley-Whittingstall devised the range of ketchups with River Cottage’s culinary director Gelf Alderson and organic food producers Nine Meals From Anarchy.

But if you're in a hurry this ketchup is also lovely made with pre-cooked beetroot. Just make sure it is plain and not in vinegar or with other flavourings.Now, I am refreshed, inspired, and ready to go! Expect at LEAST a good handful of ethnic recipes to pop up on this blog over the next while, as I come up with time to develop them.