Last Word: Lizzy Hodcroft

Founder, Sweet Beet Condiments

Let’s start at the beginning, what do you eat for breakfast?
I’m usually just a vanilla or hazelnut latte on the go girl, but I do love a bacon sandwich when I have time… and it has to have ketchup on it!

And your go-to guilty pleasure?
Marks & Spencer’s Peanut Butter with Maple & Pecan. It’s unbelievable and I eat it straight from the jar with a spoon. I highly recommend it!

What would be your last meal on earth?
A good fall-off-the-bone barbecue with extra sauce, fries and corn… Really good summer food.

What can I find in your home fridge right now?
We’ve always got the essentials – broccoli, aubergine, courgette, butter, cheese and milk. We’ve generally got lamb in there too. From there it really depends what we’re cooking that day/week.

Which ingredient would you grab if you could only choose one?
Broccoli – we roast it with oil, salt and pepper and eat it with pretty much every meal. It’s super easy and it’s delightful.

You must have plenty of essential kit in the kitchen. Which is the most important?
My sister bought me a lovely knife from Japan and I use it for everything, even when it’s not appropriate for the task.

And your favourite cook book?
I’ve got a bit of a collection and I take ideas from different ones. A personal favourite is The Homesick Texan by Lisa Fain, which I go to whenever I need something from home – which is Texas!

What’s your favourite dish to make?
We have a family recipe for Texas enchiladas made with flat tortillas rather than the rolled ones you’d expect and served with a fried egg on top. I go back to it all the time. My grandma made them for us when I was itty bitty and it’s been passed down through the generations.

Who’s the most famous fan of The Sweet Beet?
The broadcaster Nigel Barden is a big fan of our Habanero Lime Jelly and has done some recipes with it.

What’s your most important advice?
Have a clear idea of what you want to achieve. There are so many opportunities out there, but not all of them lead to your goal and you need to know what to say yes or no to. It also helps to keep you and your style at the heart of what you’re doing.

What would you be doing if you weren’t a chef?
I’d be doing something entrepreneurial, though I couldn’t say exactly what it would be.

If you only had £10 to spend on food, what would you buy?
Something simple that I know I’m going to enjoy… Curly fries and an Oreo milkshake.

Who is the greatest cook ever?
My partner, Jim Wood, because he picks up the slack when I can’t be bothered and can fix any meal when it goes wrong.

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