Never thought of putting beetroot and chocolate together into a dessert? The earthiness of the beetroot and the sweetness of the cake really give this dessert a distinct flavour from all other chocolate cake recipes.

Even if your not a beetroot fan you must try this recipe! I bet you’ll be converted!

This vegan carrot cake recipe is absolutely scrumptious as well as very low in fat. Try it out on your vegan skeptics, I guarantee they wont notice the eggs and butter missing!

Great twist of the traditional apple crumble, this recipe allows you to get the sensation of eating a layer of apple crumble topping on a base of a sponge cake. Try and use apples local to your area as these are always the best tasting. Im using cookers as I love the sourness of them but feel free to use any of your favourite.

My first memories of this go way back to when I was a child. It was Halloween and having a frugal mother we would use the leftover pumpkin to make a pie. It was never something that was that appealing due to the large quantities of wax that had penetrated through the flesh and the fact that the traditional carving pumpkins aren’t really that great to make the pies with.

However my first Thanksgiving celebration introduced me to a new world and so the game was on to work out a recipe as good as that one. Trial and error always seems to work for me as there is no perfect way of doing things in cooking, if it tastes nice to you then that’s right!

I’ve had Pumpkin Pie on the Riverside Market Stall since day one and every time it has sold out so I must be doing something right. I’ve got Blaencamel Farm to thank as they are the ones who provide me with the great produce in the first place. I hardly use any sugar as the natural sugar content in the squash is quite high due to being picked so fresh.

A couple of Christmassy spices and some organic local eggs, cream and you’re onto a winner!
Good luck, it is a time consuming one but it’s really worth it in the end…