One of the things I’ve made this weekend was tomato ketchup, as part of my attempt to keep up with the harvest. Homemake ketchup is great but it doesn’t tend to come out the rich red we are used to with the commercial products but a slightly pallid orange instead.

It turned out though that I had the ideal solution to hand – beetroot powder. Produced from dehydrating an earlier crop of beetroots, I have mainly used it when baking bread but a little bit went a long way into transforming the ketchup into a very satisfying colour. And as far as I can tell from the first samples, it still tastes much more like tomato than beetroot.