Beetroot and Orange Brownies

Line a 20x20cm baking tray with baking paper. Heat the oven to 180/160 degrees fan. Wearing gloves, to avoid staining your hands, peel, top and tail and quarter the beetroot. Blitz it in a food processor, while it’s still raw. You’re aiming for fine, very small pieces.

Pour the beetroot into a large saucepan with the chocolate and butter. Gently heat to melt the chocolate and butter. Stir the mix as you go and let it begin to simmer.

Turn off the heat and stir in the orange zest, sugar and Cointreau.

Peel, core and quarter the apples. You may want to use lemon juice on the apples while you do this to keep them from going brown. Blitz in a food processor until you make a purée.

Add the apple purée to the beetroot mix.

Sieve the flour into a separate bowl, along with the baking powder and the cocoa powder.

Stir the dry ingredients in with the beetroot mix. Pour it all into the prepared baking tin. Bake for 40-45mins.