Beetroot & chocolate mini cupcakes

Makes 30 mini cupcakes Preparation: 30 minutes Cooking: 15 minutes

1 cup/150g almonds

cup good-quality cocoa 2 teaspoons baking powder 1 teaspoons baking soda 100g butter 3 eggs 2 teaspoons vanilla extract

cup + 2 tablespoons maple syrup

2 cups (250g) beetroot, peeled, coarsely grated

cup raspberries (I used frozen) 200g cream cheese 1 tablespoon honey Preheat the oven to 180 degrees Celsius and grease a 24-mould mini muffin tin.

Put the almonds into a food processor and process until a coarse flour forms (don’t overprocess otherwise the oils start to release from the nuts and you’re on your way to making almond butter). You may have to stop every now and then to scrap down the sides.

Add the cocoa, baking powder, and soda, and process again until combined.

Put the butter into a small saucepan and heat over a mediumlow heat until melted. Set aside to cool.

In a separate bowl whisk together the eggs, vanilla extract and maple syrup.

Once the butter has cooled, slowly whisk it into the egg mixture. Add the beetroot and the dry ingredients and mix until it all comes together.

Spoon the mixture into the muffin tin and bake for 15 minutes or until a skewer comes out clean.

If you are using frozen raspberries for the icing then put into a small saucepan and heat until defrosted. In a food processor, or using a stick blender, process together the cream cheese, raspberries, and honey until smooth.

Either using an icing bag or a little plastic bag with the corner cut off it (I then put a piping nozzle through the hole), pipe the icing on to the cupcakes.

Parmesan & spring onion crumbed chicken Makes about 20 pieces Preparation: 20 minutes Cooking: 15 minutes

1kg free-range chicken tenderloins 3 eggs 2 cups cornflakes 4 spring onions, very finely sliced on the diagonal

80g parmesan cheese, finely grated (substitute with tasty cheese) 1 teaspoon sea salt

teaspoon smoked paprika 2 tablespoons olive oil

cup Greek yoghurt 2 tablespoons mayonnaise 1 very small clove garlic, minced Preheat the oven to 200 degrees, and line a baking tray with baking paper.

Put the eggs into a shallow dish and whisk.

Put the cornflakes into the food processor and process briefly. You still want to retain a bit of texture.

Add the spring onions, cheese, salt, paprika, and olive oil, and process again until just combined. Turn out into another shallow dish.

Take a chicken tenderloin and dip into the egg, shake off any excess before putting it into the cornflake mixture, pressing to make sure it is well covered with crumbs.

Place on the baking tray. Repeat with the remaining pieces of chicken.

Bake for 15 minutes or until cooked through.

While the chicken is cooking put the yoghurt, mayonnaise, and garlic into a small bowl. Add a pinch of sea salt and a generous pinch of smoked paprika and mix well to combine. Serve with the chicken.

Recipes, food styling, and photography by Emma Boyd.