Published: November 12, 2018
The urge to replicate animals’ body fluids in vegetarian options is very strange
I am quite concerned about the new bloody beetroot burger that Tesco is offering. Especially as recently I have learned to make a passable beetroot burger myself. The main issue is how to get the ruddy thing to stick together so that it’s not just fried red mush. Roasting cauliflower has also been a disaster. It intensifies the flavour, the recipes say. To which you can only reply: why would anyone want to do that?
I will soon be fending off calls from MasterChef, I imagine, but I am trying to increase my culinary repertoire.
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