Food

The A-Z of Cooking by Felicity Cloake

Here's a recipe to use up your turkey leftovers after Christmas.

We cook this version of bolognaise with beetroot due to Ingrid's tomato allergy. This recipe is an attempt to capture what we do on the fly. The key to it is using the wine, the Worcestershire sauce and the herbs to even out the sweetness of the beetroot. If you can manage that, it's super tasty. The sauce usually ends up being an unusual but pleasing pink/purple colour, as you will see from the pictures.

You can't beat a good cheese grater. Cheese just tastes better in a sandwich once it has been grated. It's been proven by ACTUAL SCIENCE that this is the case: something about the increased surface area making it taste more zingy (NB. QI is not actually a peer-reviewed scientific journal). Of course the cheese we are grating here is a nice mature cheddar, you can't grate Camembert or Stilton (well technically you can, but why would you?). There are even cheeses that can be grated but don't deserve it, take Red Leicester for example: the ear wax of the cheese world.