I'm a massive fan of seasonal cooking, starting with the produce you have rather than a recipe that requires you to go to the supermarket. With an abudance of beetroot and swede, I had to go past the usual pickled beetroot (I have too many jars!) and roast swede (yum) and decided to make rosti.

Someone asked me the recipe, but I used my intuition - google any 'rosti' or 'kartoffelpuffer' recipe online and use the same proportions as you would potato, except this time sub for grated swede and beetroot. I did have a spare small potato I also used up. Whilst potatoes have more juice, I still tried to squeeze any of out the grated bowl I made. I had about four beetroots to five swedes and a potato, which made me plenty for lunch and dinner as well.

I also had an onion from the garden, and used the tops as well (what a waste to throw them out!) and seasoned with salt and pepper.

I do wish I was better at photos, but this is Hive, right? We should be about real, lived experiences, and less 'perfect' and 'Ai'. What is with Ai food 'photography'? How can we drool over food that doesn't exist?

For extra pizazz, I fried grated halloumi and parmesan with capers, though I think it might have been more interesting to have them inside the rosti itself. STill, it was a fun experiment and delicious. I wished I had an onion chutney, and didn't have anything to have with it at all so I made a yoghurt sauce with mint and parsley which was nice enough.

The true success of a recipe is would you make them again? In this case absolutely I would! Definitely a keeper.

Have you experimented with different rosti before? What's your favourite beetroot recipe?