Chocolate beetroot cakes

75g cocoa powder
180g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot
3 large eggs
200ml olive oil
1 tsp vanilla extract
icing sugar for dusting

Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.

Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.

Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.

Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.

Bake for 30 minutes or until the top is firm when pressed with a finger.

Cool on a wire rack and dust with icing sugar to serve.

Steak with smashed olives & fetta

enough for: 2
takes: 20 minutes
2 small steaks
1 sprig rosemary, finely chopped
large handful black olives pitted and smashed
100g (3.5oz) goats cheese or feta, crumbled
salad or steamed veg, to serve 

1. Cut steaks into 2-3 pieces each. Then using your fist, a small saucepan, a meat mallet, rolling pin or potato ricer bash each piece of meat until it’s about 1/2cm (1/4in) thick. Rub steak with oil and sprinkle with salt.

2. Heat a large frying pan, griddle pan or your BBQ. When it’s super hot add steaks and cook for 1 minute on each side or until well browned. Add rosemary to the pan and remove from the heat.

3. Divide steaks between two plates. Top with olives, cheese and a good glug of your best peppery extra virgin olive oil.

Chickpea chilli

takes 10 minutes
1 jar tomato pasta sauce (500g /1lb)
2 cans chickpeas (400g / 14oz, each)
1-2 teaspoons dried chilli flakes or powder
sour cream, to serve (optional)
1 bunch coriander (cilantro), to serve

1. Place pasta sauce in a medium saucepan on a high heat. Add chickpea and chilli and bring to a simmer.

2. Simmer for 2 minutes. Taste. Season with salt and extra chilli if needed.

3. To serve, divide chickpeas and sauce between 2-3 bowls. Top with generous dollops of sour cream (if using) and finish with coriander leaves.