Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

For rates to UK Islands and International destinations see our Delivery page

Read Our Blog

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers

Roasted beetroot relish

Name: Roasted beetroot relish
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 4 medium beetroot; 4 garlic cloves, unpeeled; 4 garlic cloves, unpeeled; 1 tbsp balsamic vinegar; 1 tbsp capers; 1 tbsp gherkins; 2 tbsp chopped flat-leaf parsley

Try this punchy relish to serve alongside grilled summer veg or other BBQ fodder.

Posted by: kim
On: 17/06/2010

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Barbecue
Nibbles and Snacks
Side dishes

You will need

Ingredient	Add
4 medium beetroot		More products
4 garlic cloves, unpeeled		More products
4 garlic cloves, unpeeled		More products
1 tbsp balsamic vinegar		More products
1 tbsp capers	Awaiting stock	More products
1 tbsp gherkins		More products
2 tbsp chopped flat-leaf parsley		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat the oven to 190C/fan 170C/gas 6.
Trim each beetroot leaving the stalk and root end attached.
Line a small roasting tin with a piece of foil, arrange the beetroot on the foil and add the whole cloves of garlic.
Drizzle with 3 tbsp olive oil, balsamic vinegar and a splash of water.
Season and cover tightly with the foil and roast for about 1-11/2 hours or until tender.
Once the beetroot is cool enough to handle peel the skin off, dice the flesh and tip into a bowl.
Finely chop the capers and gherkins and add to the beetroot along with the chopped parsley.
Squeeze the roasted garlic out of each clove and mash in a small bowl.
Add the white wine vinegar and 2 tbsp olive oil and whisk all this together.
Season, pour over the beetroot and mix well.