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Also, you know, I'm not sure it's a good idea for any of us to eat that much of anything.

For any of us, we eat wheat all the time, or dairy every day.

So a lot of it for me is about diversity, it's about throwing in new ideas,

encouraging people to try new seeds, grains and flours, and new oils in their cooking.

And do you know what? It's... it... it... it... it...

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It tastes the same, but they taste interesting. They're... they're new flavours.

That's a good one. That's got a little store in it.

It looks horrible.

Only 'cause you don't like beetroot.

Beetroot Guajara?

Yeah.

I don't mind a bit of beetroot, but the intensity of minced beetroot...

That's...

'Cause you know...

You know that. That's...

I... I served 300, er... drivers... er... beetroot drivers...

How many have you sent back?

None of them. They went down a complete storm. People were raging about it.

I'm... I'm...

You're very, very polite.

So very polite.

They put them in that tin, they spritzed them away in their bag.

There's a healthy hit... hit of garlic in there, and...

Is that minced beetroot?

It's grated beetroot and some beans, and...

It... it... it's the ultimate... my ultimate veggie burger.

That beetroot gives it real depth of flavour.

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