Line a 23cm/9in tart tin with the pastry ... For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with ...

Once smooth, stir in the grated beetroot. Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing. To make the ...

of beeswax in a double boiler and mix it into your beetroot gel blend. Store the tint: Transfer your homemade cheek tint into ...

Preheat your oven to 180°C and line an 8 x 10inch tin with parchment. Place the butter and sugar into a saucepan and melt over a low heat, set aside. Blitz the beetroot draining any excess juice ...

Stir in your vanilla extract and finally, the beetroot making sure it is well coated in batter. Bake in the oven for 40 minutes. Once baked, leave to cool completely in the tin before removing the ...