• 250ml natural yoghurt
• 125 g butter
• 375 g sugar
• 3 eggs
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• ¾ cup self raising flour
• ¾ cup wholemeal flour
• ½ tsp baking soda
• 2 c grated carrot
• 100 ml oil
• 2 tbsp desiccated coconut
• ½ tsp each of cinnamon and ground ginger
• 1 tsp mixed spice

Preheat the oven to 180C.  Beat the butter and sugar together and beat in the eggs one and a time.  Add in the dry ingredients and gently mix to combine.  Pour the mixture into a prepared 23 cm cake tin and bake for 40 mins or until firm to touch.

Cool and serve dust with icing sugar.

• 1 brown onion
• 2 cloves of chopped garlic
• 2 tsp curry powder
• 400 g diced tomato (tinned or fresh)
• 3 c vegetable stock
• 300 g kumara, peeled and cut into cubes
• 300 g cauliflower, cut into florets
• 2 medium zucchini, cut into cubes
• 400 g tin or brown lentils

Fry the onion and garlic in a little oil in a large saucepan and then add in the curry powder and cook until fragrant.  Add the tomato and stock and bring to the boil.

Add in all the vegetables and simmer until tender.  Lastly add in the lentils and season with salt and pepper.

Serve with naan bread.