Beetroot and Choc Brownies

250g Good Qual Choc
250g Cooked and Grated Beetroot
250g Caster Sugar
250g Butter
150g Self Raising Flour
3 Eggs

Pre-heat oven to 180'c. Grease a 20 x 30 x 3cm (ish) tin and add parchment to the bottom of the tin. Whisk together the sugar and eggs. Melt choc and butter and blend in with the egg mixture.
Gently fold the flour and then the beetroot to the mix (add chopped nuts or chunks of white choc if you wish). Poor into tin. Stick in the oven for 20 mins ish. Dont over cook or it'll be tough. Its ok to have a slightly sticky skewer when poked in the brownie, nice and stodgy :-).

Courtesy of Hugh Fearnley Whittingstall

Oat and raisin cookies

This is adapted slightly from Hugh Fearnley-Whittingstall's "River Cottage Everyday". I've found that this is a good one for baking with the littlies, because, while it does involve melting butter in a pan, it doesn't involve any rubbing the butter in to flour and making breadcrumbs, which little S doesn't approve of at all.

125g unsalted butter
2 tablespoons of honey
100g caster sugar
75g light soft brown sugar (no, we don't always have several types of sugar, so go with what you have)
1 medium egg
150g plain flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
50g jumbo oats
150g raisins
(or 100g of raisins and 75g chopped roasted hazelnuts)

Melt the butter with the honey in a small pan. Put the sugars in a mixing bowl, add the melted butter and beat well with a wooden spoon. Beat in the egg. Throw in the flour, cinnamon and baking powder (Hugh says 'sift') and stir in. Then stir in the oats and raisins. You should have a 'pretty sloppy sort of mixture'.

Line a baking sheet with baking parchment and drop dessertspoonfuls of the mixture on to it, leaving about 4cm between each blob. Bake in a preheated oven at 190 degC for 8-10 minitesm until they are turning pale golden brown. Remove and leave on the baking sheets for a couple of minutes to allow them to firm up, then transfer to a wire rack and leave to cool.