• 1/2 tbsp oil
• ½ tsp yellow mustard seeds
• 1 onion
• 1 clove
• ½ balsamic vinegar
• 300 g cooked beetroot (grated)
• 1/3 c sugar

Heat the oil in a small saucepan and add the mustard seeds. When the seeds start popping add the onion and clove. Cook gently until tender and then add the beetroot, vinegar and sugar and simmer for 15 mins stirring frequently. Season to taste and cook until the liquid is absorbed.

• 3 large eggs (room temperature)
• ½ c sugar
• ¼ tsp salt
• 2 tbsp good quality cocoa
• 1 tsp baking powder
• 1 tbsp boiling water

Heat the oven to 220 C (fan bake). Line the bottom and sides of a large sponge roll tin with baking paper.

With an electric beater, beat the eggs, sugar and salt together in a large bowl until the mixture is thick and creamy.

Measure the cocoa and baking powder and sift onto the egg mixture. Fold together carefully. Add the boiling water and fold again. Spread the mixture evenly into the prepared tin and cook for 7-10 mins or until the sponge springs back when touched.

While the sponge cooks prepare another piece of baking paper the same size as the cake, grease it and sprinkle the paper with caster sugar.

When the sponge is cooked turn it out onto the prepared paper straight away, remove the papers from the bottom of the sponge and leave it to cool.

When cooled spread the sponge with whipped cream and jam or fresh strawberries. Roll it up from one of the shop ends and serve join side down sprinkled with icing sugar and extra strawberries.