This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue ...

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. Preheat the oven to 190C/170 Fan/Gas 5. Place the halved tomatoes in ...

The idea is that the finely shredded beetroot from the cure is also used as a garnish. Once cured, the fish will keep in the fridge for 10 days. Prep time: 15 minutes, plus cooling and marinating ...