Recipes — Sauces

There’s nothing quite like beetroot in our opinion – it’s a brilliantly versatile vegetable. It plays its part is our salad counter through most of the late summer and into the winter months and we also make a velvety beetroot and dill soup that is great hot or cold. We love beetroot so much that we decided to squeeze another recipe through our kitchen and make a dip. This is perfect with hot toast and crumbled blue cheese or as an accompaniment to a smoked mackerel salad.

We serve this salty, versatile sauce with our breaded chicken. It’s also a fine accompaniment to fish or lamb, or a dressing for potatoes. It will keep in the fridge for a week and, once you see how it makes or breaks a meal, you’ll use it for all sorts of dishes. Try it to dress a purple-sprouting broccoli salad or serve it over braised beans and marinated feta. We have omitted garlic for a smoother flavour, but feel free to include a couple of cloves.

Asparagus and herb butter are a match made in culinary heaven. Our garden herb butter is also delicious when used to cook an omlette or enrich a sauce.