Beetroot bread
Trim and grate the beetroot and set aside in a large bowl. In a separate large bowl, place the flour, salt and sugar. Make a well in the middle of the flour and add the yeast. Pour in 300ml warm water and the oil. Mix together in a figure of eight motion. When it comes together, roughly knead for 10 mins. Knead the beetroot into the dough then cover with oiled cling film and a damp tea towel. Leave in a warm place to prove for 1 hr. Knock the air out of the dough by punching into it. With dusted hands, separate the dough into two. Twist each section around the other and pinch the ends to make a loaf. Place on a greased and dusted baking tray, then leave to prove in a warm place, covered with a clean damp cloth. Preheat the oven to 190°C/gas mark 5. After 30 mins remove the cloth covering the bread dough. Transfer the tray to the oven and bake for 20-25 mins until golden. Allow to cool and serve.