Does this look like a person who is brilliant at condiments? (Yes, Josh, I said condiments). The answer to that is a big, fat YES.
Our good friend Jason in fact is a dab hand at making an amazing home-made relish from beetroots that he grew in the garden. He has been so inspired by the success of his early crop, that he is growing more to experiment with bortsch later this summer. I tasted this lovely chutney with crusty white bread, butter and cheese and it really is worth the effort. If you would like to make it you will need:
1200g cubed cooked beetroot (½ cm), 600g of chopped onions, 600g cubed cooking apples (½cm), 350ml red wine vinegar, 150g demerara sugar, 1 teaspoon of dried ginger, 4 teaspoons of salt, 5 crushed cloves of garlic, 8 tablespoons of lemon juice.
Jason assures me that it is very simple to make. Pour the ingredients into a very large saucepan (he used a stockpot). Bring to the boil whilst stirring regularly. Cover, simmer, and stir occasionally for approximately 45 minutes to the point where all the excess fluid has evaporated. Pour into sterilised jars, label and store. That’s it!
Brilliant, we can’t wait for the Bortsch report, but just one thing…I hope that isn’t your gardening hat, Jason?
The Bombay Boys 
Amazing, I will definitely be trying this. Beetroot is in my top five favourite foods; my best bit is when you forget you’ve eaten it so your pink wee gives you a fright the next morning.