Make a salad dressing of orange zest and juice, olive oil, and freshly chopped chives.  Mix in a bowl with cooked drained quinoa.  Chop the courgette into matchsticks.  Gently mix through diced avocado and then scatter with toasted almonds.

• 250 g butter
• 200 g dark chocolate
• 4 eggs
• 330 g brown sugar
• 200 g plain flour
• ½ tsp each of ground cinnamon and ginger
• ¼ tsp nutmeg
• 35 g cocoa

Preheat the oven to 170C, and grease a 20 cm cake pan.

Melt the butter and chocolate in a heatproof bowl over a pot of simmering water being careful not to get any water into the chocolate mixture.  Set aside to cool.

Beat the eggs into the chocolate mixture one at a time, then fold in the dry ingredients.  Spread the mixture into the cake pan and bake for about 25 mins or until just set.