Both of these recipes are from Madhur Jaffrey’s World Vegetarian cookbook. They are easy to do and delicious to make.

Pureed Beetroot Salad (Pantzarosalata)

This is the beetroot version of Houmous, and it’s just as more-ish!

6 oz beetroot, boiled until tender and peeled
4 tablespoons chopped walnuts
1 oz stale white bread, crumbled (or you could use a small boiled potato)
1 clove garlic, peeled and chopped
6 tablespoons olive oil
2 tablespoons red wine vinegar (I used white)
salt to taste

Chop the cooked beetroot coarsely.. In a blender or food processor, combine the beetroot, walnuts bread, garlic, olive oil, vinegar and salt. Blend until smooth.

Serves 6.

Stewed (“red-cooked”) White Radish

1 lb white radish, peeled and cut into 1 in chunks
2 tablespoons vegetable oil
2 spring onions, halved lengthways and then cut into 4cm lengths (or one small onion, cut into rings)
2 slices fresh ginger, peeled
2 tablespoons soy sauce
1 teaspoon caster sugar
2 cloves garlic, peeled and lightly crushed
1 teaspoon toasted sesame oil
3 tablespoons finely chopped fresh coriander

Put the oil in a wide pan and set over medium-high heat. When hot, put in the onions and ginger. Now add the white radish and stir once or twice. Add the soy sauce, sugar, garlic and 6 fl oz water. Bring to the boil. Cover, turn the heat to low and cook for 15 minutes, or until the white radish is tender. Stir now and then during this period.

Remove the lid, turn up the heat and boil away all but about 4 tablespoons of the liquid, stirring now and then. Serve hot or at room temperature with the sesame oil and coriander sprinkled over the top. (The white radish may be reheated in the liquid.)

Serves 4.