Natural food colouring
There’s no need to rely on artificial food colourings when most colours can be created with natural ingredients found in your kitchen. Add a teaspoon at a time, increasing gradually for a more intense colour
Pink 125g pack of cooked beetroot 2 tsp juice from the pack
Blitz the beetroot and juice in a food processor until smooth. Strain if desired. Store in an airtight contained for up to two weeks in the fridge.
Purple 70g blueberries 4tsp water
Blitz the berries and water in a food processor until smooth. Strain through a superfine mesh sieve to separate solids. Store in a jar for up to a month.
Green 60g spinach Enough water to cover it
Cover spinach in water and boil for 5 mins. Strain and discard liquid. Blitz spinach and 6tbsp water in a food processor. Add more water if needed. Strain through a fine sieve, cool and store in a jar for up to a month.
Yellow 120ml water ½ tsp turmeric
Put water and turmeric in a small pan and heat for 5 mins. Allow to cool and store in an jar in the fridge up to a month.
Red 80g raspberries 4 tsp water
Blitz berries and water in a food processor until smooth. Strain to remove seeds. Store in a jar for up to two weeks in the fridge. From The Art of the Natural Home by Rebecca Sullivan (Kyle Books). Photography: Nassima Rothacker