This roasted beet ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets!

Sometimes you crave crunch and texture from a dish. This one combines thinly sliced marinated beetroot, salty halloumi shards and toasted pistachios to create a winning, elegant vegetarian dish.

For the seabass, place the fillets, skin side down, on a grill pan or baking sheet. Melt the butter then stir in a little salt, pepper and the nigella seeds. Brush over the fish then cook under an overhead (oven) grill, basting with the butter from time to time, until the fish is cooked. Served with the banana ketchup.

Toss with a bit of olive oil, salt, and pepper, and fold the edges of the foil up to create a pouch around the beets. Tip the spices into a pestle and mortar, then crush to a fine texture. Put a large heavy-based pan over a medium heat and add the oil. When it’s hot, add the rhubarb and beetroot along with the onion, garlic, bay and ginger and stir well. Cook the vegetables for 6–8 minutes until softening, then add the crushed spices and cook for a further 2 minutes. Peel and chop the bananas, stir into the shallots with the tomatoes and continue cooking for 5 minutes. Stir in the rice vinegar and a ½ tsp of salt, then remove from the heat. Process the mixture in a blender or food processor. You can stop at any point depending on how smooth or textured you like your ketchup. Celebrating superfood beetroot as our #1 ingredient and with 50% less sugar compared to the regular red stuff, this Foxy sauce is an all-natural winner, bursting If you’re thinking of trying this recipe out but aren’t much of a gin drinker then don’t worry, you can substitute the rhubarb for fresh. Just chop it up the day before and leave it at room temperature in an airtight container with the sugar. The sugar will begin leaching out the plant juices and make a syrup which we’ll use as the cooking medium for the ketchup.

More Condiments

Red wine vinegar This is a lovely flavour of vinegar to go with the beetroot, but you can use white wine or cider vinegar if you prefer. I think malt vinegar would be a little too astringent here, and balsamic would make the ketchup very dark. Making Andi Oliver’s boreks is not a task for the impatient cook as you’ll need just under two hours, but on completion you’ll be left with perfectly crisp pastry stuffed with the most vibrant filling. Plus, the recipe includes a cucumber and apple gazpacho to be served alongside them – so you’re really making two dishes at once! In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth. This fifteen-minute wonder makes use of the much-forgotten beetroot stalks. The stalks are fried then tossed in lemon, drizzled with olive oil and topped generously with parmesan. Tip: serve with chunks of soft bread to help with mopping up all the flavoured oil.