Beetroot relish is the perfect accompaniment to cheeses and sandwiches. This recipe is both failsafe and delicious.
INGREDIENTS
1 kilogram beetroot, peeled and grated
1 apple, grated
2 red onions, finely chopped
2 cloves garlic, crushed
1 cup packed brown sugar
2 teaspoons sea salt
finely grated zest 1 orange
juice of 2 oranges
½ cup balsamic vinegar
¼ cup red wine vinegar
¼ cup water
1 teaspoon mixed spice
2 teaspoons
freshly ground pepper
METHOD
Grate the beetroot and apple on the coarse side of a box grater or use the grating blade in a food processor. Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar.
Reduce the heat and cook, uncovered, over a low heat and stirring occasionally, for 1½-2 hours until the liquid has evaporated and the mixture is thick and glossy. A simmer mat is ideal for long gentle cooking and will help prevent the relish catching on the base of the pan. Spoon into hot, sterilized jars and seal tightly. Refrigerate after opening. Makes about 4 cups
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.