Rhubarb and beetroot ketchup

Method

1. Put the star anise, coriander seeds, mustard seeds, black peppercorns and cloves in a small dry pan set over a low heat. Toast the spices gently, shaking the pan occasionally, until they’re fragrant.
2. Tip the spices into a pestle and mortar, then crush to a fine texture. Put a large heavy-based pan over a medium heat and add the oil. When it’s hot, add the rhubarb and beetroot along with the onion, garlic, bay and ginger and stir well. Cook the vegetables for 6–8 minutes until softening, then add the crushed spices and cook for a further 2 minutes.
3. Next add the sugar and vinegar and enough water just to cover the veg. Bring everything to a simmer, then cook uncovered for 35-40 minutes. Take the pan off the heat, remove the bay leaves and leave to cool for a few minutes.
4. Ladle the contents of the pan into a blender or food processor, then whizz to a smooth velvety texture. Tip the purée back into the pan, set over a medium heat and bring back to a simmer. Cook the ketchup until it’s nice and thick. Taste and adjust the balance of acidity and sweetness if you think it needs it (but it shouldn’t).
5. Spoon or ladle the ketchup into a clean sterilised bottle/jar (use a funnel if you have one to make the job less messy), then seal while hot. Store in a cool dark place and, once opened, refrigerate – the ketchup will keep well for up to 2 months.