Step 1

Begin by halving and removing the stones from the damsons

Step 2

Pour the olive oil into a large saucepan and add the onions, star anise, cinnamon, cloves and bay leaf. Season with a pinch of salt and cook until the onions are soft and translucent

Step 3

Add the damsons with the cooked beetroot, vinegar, sugar and water and simmer for 10–15 minutes or until the damsons have broken down and released their juices

Step 4

Transfer the contents of the pan (discarding the whole spices and bay leaf, unless you want a very spiced flavour) to a blender and blitz for a few minutes until you're left with a smooth purple ketchup

Step 5

Taste and season with salt. Damsons can vary in their sourness so you may want to adjust sugar levels or add a splash more water until you are happy with the taste

Step 6

Leave to cool then store in the fridge for up to 2 weeks