Welcome to the Gardner's World magazine's Sewalong series, the podcast that inspires you to grow more from seed.

Think what? I think one of the easiest and what my most favourite vegetables grow has got to be bee room.

I love the fact that you can grow different colours so we got the obvious, so we've got the dark

beet room but I do love playing with the

yellows and the oranges. I first discovered it, I suppose, you know, that original dark beet root

was my nan. Tidy nan and Granddad used to grow it on the allotment. But bless, as far as

eating it, the experience hit, she used to boil it after death.

Then we all peeled it and covered ourselves, got red fingers.

And then we ate it and it tasted all right, but it was a little bit mushy.

But at the time we got to that stage.

So over the years, I fine-tuned that slightly.

A few weeks ago. Over the years, I fine-tuned that slightly.

A few weeks ago, I was lucky enough to spend a couple of days with Mary Berry and we were filming. Anyway, she just picked some beetroot out of the garden.

So I said to her, how'd you cook it?

So she said she just boils it down until it will take a knife in the middle,

lets it go cold or sort of lukewarm, and then peels it off and then slices it, you know,

about sort of, what, about five mil across, nicely sliced, then puts it in a tupperware dish,

then adds a nice sort of soft, balsamaree type

vinegar, a bit of salt, but quite a lot of pepper, gives it all a shake, puts it in the fridge,

leaves it for 24 hours. Anyway, she told me about this, and then she brought it out and put it on

the plate, and it was absolutely incredible so now

as you imagine at home i have got a tupperware tub full of beetroot that i go to and pick

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