WINING & DINING RECIPE S TO TRY AT HOME


BEETROOT SUPERFOOD TRUFFLES INGREDIENTS - SERVES 12


1 large ready cooked (vacuum pack) beetroot 1 large ripe avocado, peeled ¼ tsp vanilla extract 3 tbsp pure maple syrup 100g unsweetened cacao powder plus extra for dusting Desiccated coconut for dusting


METHOD


Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined. Add the remaining cacao powder to the blender and again process until well combined. Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour.


Once chilled, scoop tablespoon-sized portions of the mixture. Roll in your palms to form balls. The mixture will be slightly sticky but should form balls easily. Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.


60


STICKY GINGER & BEETROOT MUFFINS INGREDIENTS - MAKES 12


FOR THE MUFFINS: 200g golden syrup 200g black treacle 150g unsalted butter 125g dark brown sugar 100g stem ginger, cut into fine dice 4tsp ground ginger 2tsp ground cinnamon 250g pack cooked beetroot 250ml milk 2 medium eggs, beaten 1tsp bicarbonate of soda 300g plain flour


FOR THE ICING: Zest 1 lemon, plus 1tbs juice 150g icing sugar


METHOD Preheat the oven to 180°C/gas 4, line a 12 hole muffin tray with cases. In a saucepan , add the golden syrup, black treacle, butter, dark brown sugar, stem ginger and both ground spices. Warm gently until butter and sugar have melted. Purée the beetroot in a food processor, and blend with the eggs, milk and bicarbonate of soda. Once the butter and sugar have melted, take the saucepan off the heat and add the milk, eggs & beetroot.


Sieve the flour into a large mixing bowl and beat in the wet ingredients until they are smooth – batter will be quite runny. Fill the muffin cases with the batter and bake in the preheated oven until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the tin and allow to cool on a rack.


Whilst the muffins are cooling make the icing by beating all the in- gredients to a smooth paste. Drizzle over the muffins when they are completely cold. These muffins keep really well for a few days in an airtight tin.


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