This month our guest chef is Conor Nelis from Hillbrook Grange Care Home in Bramhall, who developed a passion for cooking as a teenager while working in pubs in County Down. After deciding teaching was where his future lay, Conor embarked on a successful decade as a primary school teacher before re-training and returning to the kitchen following Covid.
Here are Conor’s tantalisingly tasty tips for our Country Range Pickled Sliced Beetroot (2 x 2.25kg), which can add vibrancy, texture, colour and flavour to an array of dishes.
Terrific Tarts
Blue cheese and beetroot are a fantastic combination with the pickled beetroot providing acidity and balancing out the strong flavours of cheese. Brilliant together in a salad but I love using the combo in a dainty tart as a starter.
Perfect Ploughman’s
Beetroot alongside a Ploughman’s – you can’t beat it! With a wink to my Irish heritage, I would often serve that with a nice soda bread.
Super Stew Sidekick
Whether it’s a classic scouse, Lancashire hotpot or Irish stew, an accompaniment of pickled sliced beetroot adds so much to the final plate.
Salad Royalty
When it comes to providing bite, texture, colour and beauty to a salad, beetroot is the king. Even in winter, a simple salad with pickled beetroot, apple, walnut and some bitter leaves is a seasonal joy.
Veggie Burger
We don’t believe in over-processed fake meats so make all our vegan and veggie dishes from scratch, ensuring we can load them with veg. We use the pickled beetroot blitzed down with peppers and chickpeas to make juicy veggie burgers served with an avocado slice on top.