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Beetroot is not tucked into this beauty to disguise it;
it makes the cake, lending a lovely moistness,
sweetness and a rich, ruby tinge. Mmm. Beetroot.
(psst. the long cooking time includes cooking
the beetroot!).

Beetroot is not tucked into this beauty to disguise it;
it makes the cake, lending a lovely moistness,
sweetness and a rich, ruby tinge. Mmm. Beetroot.
(psst. the long cooking time includes cooking
the beetroot!).

Prep: 20 minutes
Cook: 90 minutes
Feeds: 8 people

Ingredients
• 200g beetroot
• 150g dark chocolate,
roughly chopped
• 1 tbsp freshly grated
ginger
• 1/2 tsp ground cardamon
(optional)
• 125g plain flour
• 1 1/2 tsp baking powder
• Pinch of sea salt, finely
crushed
• 150g caster sugar
• 200g unsalted butter, at
room temp
• 3 whole eggs
• 100g mascarpone cheese
- for the icing, if you're
topping it
• 200g full-fat cream
cheese
• 75g icing sugar, sifted
• One orange, zested

Method
1.Roast or boil your beetroot
until tender (takes about an
hour). Remove the skin and
purée.
2. Preheat the oven to
180°C/Gas 4. Put the
chocolate and beetroot into
an oven-safe glass or metal
bowl. Set it in the warming
oven until the chocolate is
melted.
3. Fold the melted choc and
beetroot together. Add ginger
(and cardamom, if using).
Set aside to cool.
4. Sift the flour, baking
powder and salt into a large
bowl. Separate the eggs.
Whisk the yolks with the
butter and sugar until pale
and creamy. Whisk the
whites until stiff and
meringue-like.
5. Gently fold the yolk mix
into the flour. Then fold in
the whites - 1/3 at a time. Stir
in the beet-choc mix.
6. Grease an 18.5cm (7")
cake tin with butter, dust
with enough flour to coat.
Add the mix and bake for 50
minutes, until a skewer
comes out clean.
It will be moist, almost
fudgy in the middle.
7. Stand for 10 minutes.
Turn out and cool on a rack.
Fold mascarpone, cream
cheese, sifted sugar and
ginger together. Slather over
the top of the cake. Grate the
zest of an orange over the
top and tuck in.

These little beauties are actually meat-free but they
certainly look the part and they taste positively
gorgeous. Aubergines fried up in a little oil, mixed with
chopped olives, chilli and herbs. This dish is not just for
vegetarians!

Prep: 10 minutes
Cook: 25 minutes
Feeds: 4 people

Ingredients

• A few splashes of olive oil
• 2 diced aubergines
• 1 smallish onion, finely
chopped
• 3 garlic cloves, finely
chopped
Sea salt
Freshly ground pepper
• 1 lemon
• A handful of pitted black
olives
• 1 red chilli, finely
chopped (or a pinch of
chilli powder)
• A large handful of fresh
basil or 1 tbsp chopped
rosemary leaves
• 1 tbsp balsamic
vinegar
• 1 mug of breadcrumbs

Step by step
1.Place a large frying pan
over medium heat. Sizzle the
aubergine, onion and garlic
in a bit of oil until soft and
starting to colour. Add more
oil, if need. Season well.
2.When it's almost done, add
a squeeze of lemon juice and
grate over a good bit of zest.
3.Tip it into a food processor
with the olives, chilli,
balsamic vinegar and
breadcrumbs. Whizz it up
until everything comes
together. Or just chop
and mix everything up on a large
cutting board.
4.Taste the mix. Add more
herbs or spice if needed. If
it's a bit dry, add a splash of
olive oil. If it's too wet, add
more breadcrumbs. Shape
into balls. Two aubergines
will give you about a
dozen rounded
tablespoon-sized balls.
5.Sizzle the balls in olive oil
until golden all over and
serve with a mound of sauced
spaghetti, or just nibble them
on their own.

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