Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)
Boil beetroot with skin till tender.Drain, remove skin.Slice or grate and season with salt and pepper.Place in a bottle with white vinegar and pinch sugar.Store in fridge.Serve as a relish or pickle with curries ir rice dishes.
12 Jul 2017