Beetroots are both sweet and savoury. Not only are they good to cook with, but you can use them in baking.

• Preheat oven to 200°C. Line a baking tray with baking parchment.
• Mix the flours, sugar, salt, baking powder and bicarbonate of soda in a large mixing bowl. Add the cold butter and, with your fingers, crumble it into the flour until it has the consistency of crumbs.
• Gently fold in the cheese, beetroots and coriander seeds, then add the buttermilk and fold into the mix just until the dough is homogenous.
• Knead on a floured work top just until it feels smooth and even; it will be a little sticky. Now roll the dough out into a 3cm-thick square and cut the scones out to the shapes you want: squares, triangles, or circles. Place on the prepared baking tray.
• Bake for 15-18 minutes. Leave until just cold on a wire rack, then serve with lots of butter, adding cheese and chutney if you like.

Recipe adapted from: Scandinavian Green – simple ways to eat vegetarian every day (Quadrille £25)

First published in the JC November 19 2020