Beet

Probably my favourite all-rounder. I grew to love the juice when I lived in Poland - even mass-produced and UHTd you can still taste the soil. The leaves are delicious raw, juiced or wilted while the roots can be roasted, grated raw, juiced and of course turned into vats of barscht. I'm going to be growing a lot of beetroot on my allotment.

I'm on a major health kick. Not everyone loses weight with an overactive thyroid: some of us gain a couple of kilos. I won't be gaining any more.

I should really have popped this on a more 'artisan' chopping board - but I don't cut veg on an artisan chopping board. Actually, I don't HAVE an artisan chopping board. One day...