Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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This Tofu Katsu recipe brings daikon into the spotlight, adding a mild sweetness that works beautifully with the rich, comforting Japanese curry sauce.
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Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.
Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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