I have a new gadget, a Hackelmann slicer – a present from Bärbl brought back from Germany. Brilliant for making very thin slices of vegetables. Just tonight we are having beetroot slices (6mm thick) roasted, left to cool and then topped with hummus with our drinks before the meal. I also sliced fennel (5mm thick) to pickle as part of a first course salad.

Peel the beetroot, and slice thinly. Lay on a baking tray and add a little olive oil. Coat both sides of each slice in the oil and roast for about 20 minutes.

As well as serving these beetroot cold, they are good hot with roasted red meat.