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Recipe from From the Veg Patch by Kathy Slack.

“When I worked at Daylesford Organic Farm, the bakery made chocolate brownies that were out of this world. They were dark, fudgy and flecked with nuggets of white chocolate. I would buy one at the end of my shift in the kitchen garden, unable to resist tucking in straight away despite my mud-engrained fingers. They have been my brownie benchmark ever since, and so when I came to this recipe (beetroot and chocolate, after all, being a classic combination I could not omit), I knew mine too must be broodingly dark and have those signature morsels of solid chocolate hidden within. The result is a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”

Recipe from From the Veg Patch by Kathy Slack.

"For a tasty, fuss-free supper, you really can’t beat a fritter. Here, cumin, coriander and lime embellish an otherwise straightforward batter good for any grated veg, but do experiment with other flavourings – basil and lemon or smoked paprika and chilli – or leave out altogether. Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day. And after you’ve made them for supper, try them cold for a packed lunch, or cook them small and serve as pre-dinner nibbles. Endlessly versatile, this is a real workhorse recipe.”

A juicy steak is the ultimate carnivorous treat when you are craving something meaty.

We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri. When wild garlic is in season, this is a beautiful addition.