You will need 3 to 4 large beetroots for this, and to be honest I never wear gloves when peeling beetroot as I am clumsy with them on, and I find the red colour quickly removes itself from my skin as I am continually washing one thing or another.

In this recipe it is important to start cooking the relish on a lower heat to cook out the beetroot as you want the relish to have some "chew" but not for it to be hard and crunchy. So you will find in the method that there are three degrees of cooking: 90 degrees to start with, then 100 degrees to finish off cooking the beetroot, and finally Veroma to reduce the liquid to make the mixture into a relish.

You should get 80g of juice from an orange, unless it is a tad old in which case it may be dry ... so if this is the case you will need to use a second orange but it is important to get 80g of juice. Just make sure you zest the orange first before juicing as you won't be able to do it otherwise.

This relish is fantastic with the patties, but it is great with just about anything ... wonderful with cheese, great on avocado, in sandwiches, etc. You are only limited by your imagination. And although I suggest the relish will keep for two weeks in the fridge, if you have any left at that time it can be added to a bolognaise sauce so that nothing is wasted (amazing!).

I like to add the salt at the end of the cooking time to ensure that the relish is not over-seasoned due to the evaporation of the liquid.

If you don't have any dry sherry you can use Chinese Cooking Wine ... you won't get quite the depth of flavour sherry will give you but it is a good substitute.