An autumnal alternative to your usual bacon sandwich sauce
2 tbsp sunflower or rapeseed oil
1 red onion, peeled and finely chopped
200g tomatoes, roughly chopped
1 stick of celery, finely chopped
3 apples, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
1 chilli, finely chopped
175ml red wine vinegar
70g soft brown sugar
Preheat your oven to 200C. Place the beetroot (whole and unpeeled) in a large piece of foil, drizzle with a little oil, wrap up to enclose them and place on a baking tray in the oven for 1 hour.
Remove and allow to cool. When they have cooled, peel and chop into smallish pieces. In a large saucepan, heat the sunflower or rapeseed oil and add the onion, tomatoes, celery, apple, garlic and cumin, and cook gently for 10 mins until softened. Add the beetroot, chilli, 1 tsp salt and red wine vinegar, and simmer gently for 20 mins. Remove from the heat and leave to cool for a few mins.
Spoon the beetroot mixture into a blender or food processor and blitz on the highest possible speed for 2-3 mins, until completely smooth. Return the ketchup to the pan, then add the sugar, bring to the boil, and lower to a very gentle heat. Cook for 30 mins then allow to cool.
Recipe: Luke Mackay