Maximising profit and minimising the waste from seasonal favourites
Beetroot is incredibly versatile, and this beautiful vegetable is great roasted, grated raw, or pickled. You can use everything: leaves, stalks, bottom and top ends, which means no waste. Beetroot leaves are
delicious sautéed or added to salads, and baby beets cook well in red wine. Beetroot juice is a
winner with the health-conscious consumer,particularly athletes. For an attractive finishing touch on a dish, add some beetroot foam.
Autumn is also a wonderful time for British squash and pumpkin varieties. Pumpkins boast a winning combination of a sweet, earthy flavour and a creamy texture. They can be used in both sweet and savoury dishes, pairing well with warm spices such as cinnamon, cumin and ginger. Grilling the pumpkin or squash before adding to dishes enhances the flavours, particularly the sugars that will caramelise in the heat.