Wash any soil off 500 g beetroot and twist off any leaves. Do not cut because the colour of the beetroot will bleed out.

Wrap the beets in foil.

Roast in the oven at 200℃/180℃ (fan) 400℉/375℉ (convection) for between an hour and an hour and a half.

Roast in an Air Fryer at 180℃/375℉ for 40-50 minutes.

To cook in a slow cooker, place the foil covered beetroot on a heatproof plate in the pot of the slow cooker. Cook on High for 2 hours or on Low for 4 hours.

Once cooked, let the beetroot cool a little. Then take them out of the foil and while still warm, slip off the skins.

Peel and chop 450 g onions and 225 g raisins in a food processor.

Put the onions and raisins into a large saucepan with 1 teaspoon salt.

Mix 2 teaspoon dry mustard powder with a little of the vinegar and add this to the pan.

Add the rest of the 425 ml cider or white wine vinegar and 225 g soft light brown sugar to the pan.

Put 1 tablespoon black peppercorns and 1 teaspoon of all spice berries into a muslin cloth and tie with string. Then add this to the pan.

Cook gently until the sugar has dissolved.

Peel, core and dice 500 g apples and add to the pan. Simmer for 20 minutes until the apple and onion is soft, and the mixture has thickened.

Finely chop the cooked beetroot and add it to the pan.

Stir well and continue simmering until the chutney is thick and all the ingredients are well blended.

Remove the muslin bag with the spices inside and ladle the chutney into hot, sterilised jars, cover and seal with a lid.

You can serve this Beetroot Chutney as soon as it has cooled, but it will improve if kept in a cool dark place for a few weeks.