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Beetroot chocolate cake
Courgette and basil soup
Lettuce soup
Orange squash cupcakes
Rocket pesto
Turnip and bean soup and Borscht

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Baked rhubarb

In my house we love rhubarb. Luckily we have an allotment and we grow a lot. It's need for sugar used to deter me from cooking it often. However it takes other flavours really well. Try baking it to avoid it turning to mush in the pan ... unless you want a smooth puree or sauce. 4-6 medium sticks of rhubarb zest and juice of a large orange 2 tbsp of runny honey (more or less to taste) Preheat the oven to 160 C Fan Cut the rhubarb into bite size pieces (depends on the thickness of the rhubarb) Arrange in the bottom of an oven proof dish Scatter over the zest, pour over the juice and drizzle with honey. (Extra honey can added after cooking when still warm to taste) Cover with a lid or foil if you want the rhubarb juicy, or leave uncovered if you want it drier and caramelised Bake for 15-20 mins. Turning halfway for even cooking (the thickness of your rhubarb will determine cooking time) It is delicious cold with thick yogur

Seville orange marmalade

For me the beginning of January hails the Seville orange marmalade season. These bitter, sharp fruits are good for very little other than making a magnificent preserve. They were introduced to Spain by the Moors in the 10th century and grow in abundance. Their short season and the fact that they are usually unwaxed means you need to grab them when you see them. Use them quick before they shrivel, go tough and lose the little amount of juice that they have. (Although they do freeze well apparently). I make marmalade every one-two years depending how quickly we get through it. Even though it is my favourite preserve and always partners toast and a boiled egg; I probably only eat it once a week. Consequently a batch of eight jars can last us two years. That is unless my father in law visits or my mum asks for 'just a little jar if you can spare it'. If you are new to jamming please don't be daunted but do give yourself plenty of time.

Easy yeasted bread

Bread baking intimidates. I know that from experience. However I have also learned to persevere and learn from my mistakes. Our bread baking journey began many years ago with a bread maker. Ingredients dropped in and the machine did all the work. Brilliant. I fiddled with the recipe and removed the sugar, fat and milk powder. Then unhappy with the shape of the final bake we simply used the dough function; lifting the dough out and shaping it for a loaf tin before a final prove and bake in the oven. I look back now and wonder why we were so intimidated with the dough process. But isn't hindsight is a wonderful thing. Then one day the paddle broke. I didn't want to buy a new machine and I didn't want to give up my homemade loaf and never having got the hand of kneading I didn't want to do that either. Although I now have a stand mixer, I didn't at the time. I have also learned over time that moisture and time are brea

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