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Beetroot Relish






300g red onions, peeled and sliced

350g raw beetroot, peeled and grated

1 garlic clove, peeled and crushed

1 tsp fresh thyme, finely chopped

½ tsp crushed dried chillies

100g dark muscovado sugar

Sea salt and black pepper

100ml malt vinegar

30g butter


1. Melt the butter in a saucepan over a low heat and gently sauté the onions.

2. Add the beetroot, garlic and crushed chillies and gently sauté for a few more minutes.

3. Season with salt and pepper and cook out until the mixture begins to caramelise for around 10 minutes.

4. Stir in the sugar until it has dissolved, then pour in the vinegar.

5. Let it simmer and then turn down the heat and allow it to cook out slowly, stirring constantly until it becomes a jam consistency.

6. Finish with thyme and season as required.

7. Enjoy!