Heat the oil in a large deep frying pan over a medium heat.

Add the beetroot, onion and thyme.

Reduce the heat to low and cook, stirring regularly, for around 20 minutes until well softened.

Add the sugar and cook for a further 3 minutes.

Add the wine, vinegar, salt and pepper.

Increase the heat and bring to the boil, then reduce to a simmer and cook uncovered for 5 to 10 minutes until the liquid has reduced and the relish is thick and sticky.

Enjoy with Lamb and Chilli Sausage Rolls.