Foraging Fox Beetroot Ketchup - Original Flavour

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With its creamy filling and striking topping, this Goat’s cheese tart will be the star of the show whereever you take it. Beetroot The great thing about this recipe is that it is up to you whether to use fresh or pre-cooked beetroot. If you're using fresh, there's instructions on how to cook them with as little fuss and mess as possible in the recipe. Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!). Our Original Beetroot Ketchup is where all the Foxy fun began. Naturally sweetened with apples and the rich earthy flavours of beetroot, our multi award-winning range is 100% natural, 100% plant based and totally tomato free!

These burgers get five stars for making midweek cooking a breeze – ready in 30 minutes and made with only a handful of ingredients. 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. 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. 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. I can't live without this anymore, it's addictive ... so grateful to have a tomato free ketchup that is just delicious”Of all the small, edible rituals that season the day – late morning coffee and cake; green tea and fruit in the afternoon; plain, unsullied goat’s yogurt at dawn – there are few I enjoy more than our working breakfasts. Shopping done. Oven on. Camera primed. Notebooks at the ready. We then sit down to that first meal. There might be mushrooms on toast, Cumberland sausages from Mr Godfrey or cheese sandwiches, their filling dripping out on to the grill, sending out a ribbon of savoury smoke to set off the fire alarm. This ochre, ginger and chilli spiced ketchup will darken slightly in the fridge, but you can keep it for up to a week in a jar, tightly sealed. Alternatively, you can scrub the beets clean, and cut the ends off. Roast them whole - with the onions and garlic. 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.

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. Celebrating superfood beetroot as our #1 ingredient and with 50% less sugar compared to the regular red stuff, this Foxy sauce is an all-natural winner, bursting I liked the tomato and beetroot ketchups best. The others were a bit too overpowering for me but if you like bold and hot flavours, like my friends do, you’ll probably love them. The range shows that it pays to broaden your horizons and try something different. They are all very different so there’s bound to be at least one that you like and can use to bring some rich flavours to your table.Today's recipe is one that was inspired by the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it. Cook the vegetables for 6–8 minutes until beginning to soften, then add the crushed spices and cook for a further 2 minutes. 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. I’ve used it on its own with crispy roasted potatoes and made a gorgeous pad Thai inspired dish using the ketchup as part of the sauce.

These tarts aren’t to be made every day. These tarts are the ones you make when you want to seriously impress. Homemade pastry, lemon-y marinated beetroot, a double cheese filling and a topping of crunchy toast hazelnuts…Need we say more? But, if you're giving this ketchup away as a gift it is nice to have some really pretty flip-top bottles - I love these Kilner 250ml bottles which I bought for a vodka project last year but are now being re-used! In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth. A lump of cheese, broken off and dipped sleepily into the ketchup at midnight isn’t too shabby a ritual either. Beetroot ketchup

Or, how about...?

Kids will love the colour of them, adults will love the taste of them. These pretty ‘n’ pink beetroot-spiked blinis are perfect for feeding a crowd. We’ve topped them with horseradish and a mixture of smoked salmon and soft-boiled quail eggs but feel free to top them with whatever you fancy. Red wine vinegar This is a lovely flavour of vinegar to go with the beetroot, but you can use white wine or cider vinegar if you prefer. I think malt vinegar would be a little too astringent here, and balsamic would make the ketchup very dark. Beetroot brings a brilliant sweet earthy note to the sauce. Plus, there’s something at once very British and, thanks to that deep purple, very exotic about a jar of this beetroot and chili ketchup.

You will need some sort of blender, food processor or mini-chopper for this ketchup. I have a small and a large one, and use whichever is easiest for the quantity I am making. 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. If you’re thinking of trying this recipe out but aren’t much of a gin drinker then don’t worry, you can substitute the rhubarb for fresh. Just chop it up the day before and leave it at room temperature in an airtight container with the sugar. The sugar will begin leaching out the plant juices and make a syrup which we’ll use as the cooking medium for the ketchup. occasion you would use a traditional ketchup, whether it's added to your sarnie or slathered on your sausages. Garlic I really recommend using fresh garlic cloves here if you can, they add such a lovely flavour to the finished ketchup. But if course if you don't have any to hand you could use ready-chopped garlic from a jar or tube instead.

He's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind.