Pickled beetroot
It always amuses me that at the first hint of snow people get so excited and child like. My social media fills with snowy pictures and comments that look and sound beautiful. When it snows I have two immediate thoughts, one is more like a kernel of hope... will we get a snow day at school. The other as is usual for me is food. Do we have enough variety in so I won't get bored? Is there enough so I don't have to venture out? Don't get me wrong I love to look at snow but cat like tendencies mean I rarely venture out in snow, cold or rain unless  absolutely necessary.

Snow has also meant that it's cold enough at home to put the heating on (did I forget to mention JB is like a polar bear when it comes to the effects of cold?). 

The house is cosy and all I've been thinking is good hearty comfort food. Particularly corned beef hash... reminds me of dinners at primary school. What I particularly like about comfort food is the accompaniments, the pickles in particular, gherkins, cabbage or onions. Either way I'm happy.

I managed to grab some gorgeous fresh beetroot from the market and did two things with it. Pickle and roast. This pickle is well worth a try if you're also in a comfort food frame of mind, I had it with hash tonight!


1 bunch of beetroot, peeled and sliced

350ml white wine vinegar
50g sugar (I used a mix of caster and demerara)
1 tsp mustard seeds
1 tsp coriander seed
5 bay leaves
10 whole black peppercorns
Pinch of crushed chilli flakes

1. Put all the pickling ingredients in a pan and heat gently
2. Once warm add the sliced beetroot and leave on a low heat for 20 minutes
3. Sterilise the jar you'll be keeping the beetroot in then pour the still warm beetroots and liquid in then seal and allow to cool

The longer you can keep your hands off them the better! Enjoy : ) x