Beetroot Chilli Relish

Serve it with hop yeast bread, Labna and smoked salmon and you’ll be making another batch in no time.

You can either add the beetroot at the start, or for slightly better colour and more texture, it can be added ten minutes before the end of cooking time.  Once it is added, count that extra cooking time from when the relish does back to the boil.

Beetroot Chilli Relish

500g cooked beetroot (weight after peeling), coarsely grated

220g long red chillies, ends removed and chopped finely

4 ½ cups cider vinegar

4 ½ cups white sugar

1 ½ teaspoons salt

1 ½ tablespoons grated fresh green ginger

6 garlic cloves, crushed

3 teaspoons cornflour mixed to a paste with 1½ tablespoons vinegar

Place all ingredients in a saucepan and bring to the boil, stirring until the sugar is dissolved. Boil over medium heat for 20 minutes.

Thicken just a little with some or all of the cornflour paste.