Today Paul went to Bristol in search of beetroot delights by visiting a beetroot super club run by food writer Genevieve Taylor.

Genevieve and her fellow foodies served up a variety of treats made with beetroot including, bread, sausage roll and beetroot jelly.

Paul was pleasantly surprised with his beetroot experience in Bristol, and feeling a touch inspired by Genevieve and her fellow foodies offerings, he invited Genevieve back to his kitchen where he made a beetroot pie.

Paul made a simple shortcrust pastry for his pie adding a squeeze of lemon and butter. The filling was made with beetroot, sugar, double cream, eggs, ginger, cinnamon and a zest of lemon.

The pie is baked at 150C for about 30 minutes.