Instructions: Put the beetroots and their juice into a small pan.

Add 200ml water and bring to the boil over a high heat.

Turn the heat down to medium and cook stirring frequently for 57 minutes until the beetroots are tender.

Add the sugar.

Cook over a medium heat stirring for another 67 minutes until the mixture is almost jam like. Reduce the heat to low.

Add the honey.

Stir and cook for 4 minutes.

Add the cardamom.

Stir once and remove from the heat.

Cool and store in a covered jar or bowl in the fridge for up to a week.

Serve as an accompaniment to spicy foods eg curries or with a few spoonfuls of thick yoghurt as a pudding.

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