Onion, carrot and celery A classic base for so many sauces and stews, this is known as 'soffrito' in Italy. It gives the ketchup a lovely aromatic base. Some supermarkets now sell a frozen finely-chopped soffrito mix, if you're really in a hurry! I'm a self-confessed hoarder of used bottles and jars, not much makes it into the recycling bin, just in case I need it for my next preserving project. It tasted good, but was very thin and not really ketchup-y. Also, it didn't really taste like they'd been roasted, and I pictured roasted beets making a better ketchup.

Toss with a bit of olive oil, salt, and pepper, and fold the edges of the foil up to create a pouch around the beets. With its creamy filling and striking topping, this Goat’s cheese tart will be the star of the show whereever you take it. But, if you're giving this ketchup away as a gift it is nice to have some really pretty flip-top bottles - I love these Kilner 250ml bottles which I bought for a vodka project last year but are now being re-used! When the desired consistency has been reached, fill the ketchup to the brim with the help of a filling ring in previously hot-washed bottles with twist-off closures and immediately close tightly. Turn the bottles upside down for a while. Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside.

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Celebrating superfood beetroot as our #1 ingredient and with 50% less sugar compared to the regular red stuff, this Foxy sauce is an all-natural winner, bursting

A Ketchup for Everyone and Every Occasion - Our ketchups are gluten free, dairy free and vegan, meaning everyone can enjoy them! Use our ketchups on everyNext add the sugar and vinegar and enough water just to cover the veg. Bring everything to a simmer, then cook uncovered for 35-40 minutes. Take the pan off the heat, remove the bay leaves and leave to cool for a few minutes. For the seabass, place the fillets, skin side down, on a grill pan or baking sheet. Melt the butter then stir in a little salt, pepper and the nigella seeds. Brush over the fish then cook under an overhead (oven) grill, basting with the butter from time to time, until the fish is cooked. Served with the banana ketchup.

Likewise, if you’re having friends over and really want to wow them visually, Great British Chefs’ beetroot tarte tatin should be a no-brainer. Forget that it’s beetroot cooked in caramel and rosemary, and therefore automatically delicious; if you time it right and flip it upside down straight from the oven, in front of your guests, you’re going to blow an awful lot of minds all at once. Ruby noodlesHe's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind. Peel the fresh beetroot and ginger and cut into very small cubes (preferably with silicone gloves). Take the tomatoes out of the tin and also dice them very small. The small cubes because the ketchup should later fit through a bottle opening without clogging, but still want a lumpy consistency like a salsa. Our Original Beetroot Ketchup is where all the Foxy fun began. Naturally sweetened with apples and the rich earthy flavours of beetroot, our multi award-winning range is 100% natural, 100% plant based and totally tomato free!