• 2 oranges
• 3 eggs
• 250 g sugar
• 125 g flour
• 1 tsp baking powder
• 140 g ground almonds

Place the whole unpeeled oranges in a saucepan and cover with water. Simmer for an hour or until tender. Drain, puree and cool.

Heat the over to 175C and prepare a large loaf tin.

Beat the eggs and sugar for about 10 mins and then fold in the dried ingredients and pureed orange.

Spoon into the tin and bake for about 40 mins or until a skewer comes out clean.

To make the marmalade syrup combine ½ c marmalade with ½ c of orange juice and simmer for about 5 minutes until syrupy. Pour over the loaf.

• 2 baby beetroots, trimmed and peeled
• 2/3 c chick pea flour
• 1 c courgette
• 1 onion
• 2 cloves garlic
• ½ c frozen peas
• 1 egg
• Salt and pepper

Grate the beetroot and courgette and combine with the finely chopped onion, crushed garlic, peas, flour and egg in a large bowl. Shape into patties and cook with a little oil in a pan or on the barbeque.