Preparation info
  • Makes enough to fill


    750 ml kilner jar
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This cuts wonderfully through anything rich in umami: salty blue cheese, burgers, roasted vegetables. We also use this as part of our Stichelton custard tart snack.


  • 500 g red beetroot
  • 250 g Bramley apples
  • 300 g


Peel and dice the beetroot, apple and onion. Put them into a large, heavy-based saucepan. Add the sugar, red wine vinegar and orange zest and simmer slowly over a low heat for 2–3 hours. The beetroot should be tender and most of the liquid will have evaporated.

Transfer to a blender and blend on high speed to form a smooth purée, then pass through a fine sieve. Pour into sterilised jars