1750 ml kilner jar
By William Lander, Shaun Searley and Daniel Morgenthau
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.
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