By the way …

… here's a “salady side” that's my absolute favourite – its flavours match either with the Three Cheese Tart or the Homity Pie or for that matter anywhere you want a relish or a side it fits the bill - from baked salmon or honey glazed gammon to plain and simple with bread and cheese.

For those not in the know “bazzin” I associate with Manchester slang, meaning “great”, “fantastic” or particularly in this case “excellent” but any of the above will do!

I've used an organic vac pack of beetroot - it's easily available and ideal for the purpose of this relish and it's quicker!

Bazzin' beetroot relish

300g of cooked beetroot

peeled and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

I like the flexibility of this beetroot relish – it's not complicated or fussy and you can make it any time you've got half an hour to spare.

Here's a photo, served with frittata sat on sautéed veggies and topped with the Bazzin' beetroot relish:

I just thought I'd mention it!

Coming next … ideas for more salady sides