I do not like beetroot. There. I said it. It has that earthy-too-close-to-mould taste and I find it tricky.

However, when my Nan made this, I think it ended up on everything. It is wonderful on a cheese sandwich, but do remember you’ve been eating it…

Beetroot, Apple and Onion Chutney (Nan’s Recipe, her words.)

1lb cooked and peeled beetroot, cold (about 1 – 2 cm square)

1lb (after peeling and coring) cooking apples

½ lb onions

½ lb soft brown sugar

¼ pint malt vinegar

salt and pepper to taste

Chop apples and onions quite small (1-2 cm square) and put into a pan with the vinegar and sugar.

Stir over a medium heat until the sugar is quite dissolved then simmer gently until thick and soft.

Season and remove from the heat.

Leave to cool for 5 minutes and then add the chopped beetroot and stir really well.

Put into sterilised jars, cover with jam pot covers and secure tightly when cool.

Try to use plastic lined lids as the vinegar reacts with the metal ones and can cause the chutney to taste awful.