I love beetroot and have had the odd successful year (it’s been hit and miss for some reason) growing our own. Just boil, rub the skin off and slice. The beetroot must be small and young though. Our neighbour will sometimes give us some larger older ones and they just come out sort of woody in taste and texture. I gather they may be OK baked but I’m not sure I’ve tried that.

We have grassed over one bed in the vegetable plot and put some 5 (for now, it would take a couple more) 50cm containers there instead. I believe 2 of these are destined to have rhubarb in them. I hope it does well. Each to their own of course but it is well liked round here.