This is a vegan and gluten-free recipe; goes down a treat at our seasonal tasters. It keeps in the fridge for a few days.

Ingredients

50g walnuts

1 tbs cumin seed

220g beetroot cooked (but not in vinegar)

1 tbs of tahini or smooth peanut butter

Large clove of garlic

Juice of a lemon

Salt and black pepper.

Olive or rapeseed oil

Method

Preheat the oven to 180C/gas mark 4. Toast the walnuts on a baking tray for 5-7 mins until fragrant.

Dry roast the cumin in a small pan and grind in a mortar and pestle or in a spice grinder.

Blitz the nuts in a processor until a fine crumb.

Add the beetroot, tahini, most of the garlic and cumin, half the lemon and a little salt. Blend to a thick paste. Taste and adjust flavour to suit, adding salt and a little oil to loosen the mixture if required.