SAUCE FOR BEETROOT RECIPES

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
3. Roughly chop the Mediterranean veg.
4. Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
5. Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
6. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
7. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
8. Add the lentils and tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
9. Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
10. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

Heat the oil in a large pan, then add the onion and garlic and fry gently until the onion is translucent. Add the chopped beetroot and juices along with the stock and simmer for 5-7 minutes.

Take the pan off the heat and let cool slightly, then use a hand-held blender to whizz to a purée until smooth. Return to the heat to warm through

Combine the soured cream and horseradish sauce in a small bowl. Ladle the soup into 4 bowls, swirl in a spoonful of the sauce, garnish with dill and serve.

In a food processor/mini chopper/or really finely chop, the shallot, garlic and beetroot, add to a large bowl and set aside

Drain and blitz the lentils, add to the rest of the mixture with the breadcrumbs and mix together well

Season with salt and pepper, glug of olive oil and then mix in the 2 eggs

Squeeze any excess water from the mixture using a sieve - maybe very little but good to check. Form patties out of the mixture and pop in the fridge to firm up for about 20-30 minutes

When you're ready to cook them, slice the other onion into rounds and fry gently in splash of oil

Once the onions are soft, put aside and wipe any excess oil away, ready to fry the burgers - fry for about 5 mins each side until cooked through, then add a slice of cheese to each and cover the pan until the cheese has melted

Now you're ready to assemble, mix together the chopped dill and yoghurt 

Add some of the lettuce to the base of the buns, add a spoon of the yoghurt and dill sauce, then your patty and top with your choice of sauces and add the fried onions - DELICIOUS! 

Research shows eating in line with UK dietary guidelines will be better for the planet than the current average UK diet. Find out more.