Prue Leith scrambled egg technique might surprise a lot of people. "I once had an argument about how to scramble eggs with the famous French chef Albert Roux," says Leith. "He claimed anything ...
Finally, of course, you can always pickle your beetroots. Take 600g of beetroots, 300 ml of cider vinegar, 50g sugar, 200g red onion, 5g dried thyme, 5g salt, 5g oregano, and 10g black peppercorns.