Finding some forgotten beetroot at the back of the fridge I decided to give roast beet a go. I usually like my beetroot doused in a load of vinegar, but today was a day of experimenting. I washed the beetroot, popped it in a roasting tin with a few cloves of garlic and sprigs of thyme from the garden, drizzled it in olive oil and popped it into the oven at gas mark 5 for about 50 minutes, and this was the result.

Verdict from the cook: ‘Not bad, but where have I put that balsamic vinegar?’