During these difficult times when the recession is still affecting us all, I make no apology for reminding readers that some vegetables are well worth buying at this time of the year as they offer their own two-for-one deal.

Beetroot is now coming into season. This vegetable was once only served swimming in malt vinegar on limp lettuce leaves – fortunately those days are over and this glorious vegetable is now coming into its own. If purchased by the bunch when freshly harvested from your local pick-you-own, beetroot will come with shiny green leaves, that taste very much like spinach when cooked The leaves can be added to a stir-fry, or blanched and served as a green vegetable, garnished with a generous amount of butter and a few grinds of black peppercorns.

The beets are best baked in a moderate oven, having been wrapped without peeling in tinfoil.

They will take about a hour to cook if small. To test that they are done, simply remove one and scrape the skin gently. If the skin comes away, it is done.

You will need: 1lb (450g) baked beetroot 2 tsp balsamic vinegar 2 tsp olive oil 2 tbsps runny honey Salt and freshly ground black peppercorns to season.

Method: Remove the peel from the cooked beetroot and cut into wedges about half an inch thick and place in a roasting tin.

Mix the balsamic vinegar, olive oil and honey together and pour over the beetroot wedges.

Season and toss to ensure the wedges are evenly covered with the mix.

Bake at 200C/400F or gas mark 6 for 20 minutes or until the beetroot becomes glazed and sticky.

Serve warm with salad.