Instructions: Peel the beetroot and the onions, leave them both whole. Melt the butter in a heavy based pan and fry the onions over a low heat and then add the beetroot, turning them both in the butter to coat; season. Add the vinegar and drive off the excess acidity over the heat. Add the mustard and stock and bring to the boil.

Reduce the heat to simmer and cover the pan with a lid. If you can watch the beetroot, cook them over a low heat, stirring from time to time until tender, keeping them topped up with stock as necessary - if not turn them into a lidded casserole and bake in the oven at 180 C/350 F/gas mark 4 for about an hour - they take longer in the oven but need less attention although they will still need topping up with stock.

When ready to serve, turn out into a serving dish and then drizzle the cream over the surface from the point of a spoon to give a pretty marbled effect. Scatter with the freshly chopped parsley.

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