because I would never talk like that anyway. I mean luxurious as in lifting the beetroot from its usual clean, austere nature and transforming it into something with a wealth of flavour as dense and layered and rich as a steak or roasted mushrooms. Cream. It is wonderful stuff. Not least because it can turn itself into butter. During their time in the oven, the beetroot and the cream - two fairly dissimilar ingredients - start to meld, the sugars in both begin to caramelise, the silky texture of the cream echoes the soft, yielding beetroot, their more nutty elements become more emphasised together. And most gloriously of all, the cream turns a blinding, intensely bright pink. It's like you've melted MAC Lady Danger lipstick all over your dinner, and leaving aside how gross that would actually be, it's a notion that kinda pleases me. Why can't more food be this pink and this delicious? Beetroot Baked with Cream, Balsamic Vinegar and Cumin with Spaghetti, Thyme and Pinenuts A recipe by myself. You could of course serve this over rice or couscous or whatever, I just really, really, really, really love pasta. Set the oven to 190 C. Trim the tops and tails from the beetroot, and scrub them if they've got any dirt clinging. Slice in half and then slice those halves into semicircles - a bit like how you might cut an onion. Lay the slices in a roasting dish, not worrying if they overlap, and pour over