Beetroot dip Serves 4–6

BEETROOT BLITZED INTO A WONDERFULLY CREAMY DIP

250g cooked beetroot 1 clove garlic 2 tbsp lemon juice 1 tbsp balsamic vinegar 20ml olive oil, plus extra to garnish (optional) 3 tbsp crème fraîche 2 tbsp finely chopped dill, plus extra to garnish Rye crackers, to serve Add all the ingredients to a blender, except the crème fraîche and dill. Blitz until smooth, then transfer to a bowl, stir in the crème fraîche and dill. To serve, add a drizzle of olive oil and dill, and serve with rye crackers.