Ingredients:

• 3 or 4 whole beetroot, washed
• Splash of Olive oil
• Pinch of table salt
• 1-2 tablespoons of Hand Smoked Manuka Salt & Spice
• 1 Onion, sliced

Method:

1. Boil the whole beetroot with a pinch of table salt for around 30-45 minute until tender (time depends on the size of your beetroot)
   
2. Preheat your oven to 220 degrees C.
3. Drain and wash beetroot under cold water for a minute or so until cool enough to handle.
4. ‘Peel’ the beetroot. (the skin should easily come off, rub with fingers and thumbs)
5. Top and tail the beetroot and cut into wedges.
   
   
6. On a baking tray or cast iron oven proof dish place the beetroot wedges, sliced onion, Hand Smoked Manuka and a good splash of olive oil. Mix up well to coat the beetroot.
   
7. Bake in preheated oven for 20 minutes or so.
8. Serve straight from the oven and finish with a squeeze of fresh orange or lemon.
   

Serves 4-6

Ingredients:

• Bolar or Topside Beef (1.5kg approx.)
• One onion, sliced
• One carrot, sliced
• Hand Smoked Manuka, about two tablespoons
• Bay Leaf 2-3
• Glass of red wine, around 175ml (I used a rich South African Cabernet Sauvignon)
• Knob of butter (about 30g)

 Method:

1. Pre-heat oven to 150°c
2. Dry beef with paper towel and rub all over with Hand Smoked Manuka.  

3. Note that my beef was trim end Bolar beef and needed rolling and tying with butchers twine or similar twine. You can ask your butcher to do this if necessary or look for a solid joint of meat.

4. In a cast iron Dutch oven heat some olive oil and brown the meat on all sides. Remove from Dutch oven and rest on a plate. Add the onion, carrot, garlic and bay leaves to the pot.
5. Saute on a medium heat for a minute or two and add the butter. Continue to sauté until onions are translucent.Return beef to the pot and add the glass of wine and 100ml water.
6. Once the wine is boiling, put the lid on and put into the pre-heated oven for 3 ½ - 4 hours.
7. About half way through the cooking time,carefully turn the beef. Return to the oven for the remaining time.
8. Remove from oven. Turn beef and replace lid. Leave to rest in the pot for fifteen minutes.
9. Carefully remove from Dutch oven and carve to serve. (for a cleaner, more even carve, rest under foil for twenty minutes or so before carving)
10. The cooking juices are fantastic strained as they are for a super delicious gravy, or you can thicken with a little arrowroot or cornflour.

Serve with your favourite vegetables and Hammerhead No Hasselback Potatoes!!