Dill-pickled beetroot

1. Sterilise a 1 litre glass jar and its lid (or 2 x 500ml jars) by washing in hot soapy water, rinsing and putting in a low oven (110˚C, gas mark ¼) for at least 20 minutes.

2. Preheat the oven to 200˚C, gas mark 6. Trim the beetroot, transfer to a small baking tray and tightly cover with foil. Bake for 1 hour-1 hour 30 minutes (depending on the size of the beetroot), until a sharp knife or skewer passes easily into the centre of the root without any resistance. Leave to cool completely, then peel off the skin and cut into thick wedges. Transfer to the sterilised 1 litre jar and add the dill sprigs.

3. Put the vinegar, sugar, cloves, bay leaves and 200ml water in a saucepan (do not use aluminium as it will react with the vinegar). Bring to the boil then simmer for 2 minutes, stirring now and again, until the sugar is dissolved. Immediately pour the hot vinegar mixture into the jar over the beetroot, ensuring that all the beetroot and herbs are well covered. Seal with the lid and leave to cool. Store in the fridge for up to 1 month.