Beetroot Tops (4-6)

If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.

Beet Lindstrom (4)

A vegetarian version of the Swedish classic Beef Lindstrom from ” The Little Swedish Kitchen” by Rachel Khoo. The patties can be served with salad leaves, or some sliced avocado and crumbled feta. They also make very good vegetarian burgers served in a bun with some crispy Cos lettuce.

Black Treacle Sausages (4-6)

Yesterday I hosted a little family gathering ranging from great grandparents in their 90’s to my youngest great niece at 7 months. Wanting food that was accessible to all I included this very moreish recipe for cocktail sausages from ” Cook , Eat, Repeat” by Nigella Lawson. Despite me doubling up on the quantities I am very happy to report they all quickly disappeared.