Beetroot brownies

Preheat the oven to 180°C/160°C fan/Gas Mark 4.

Grease and line a medium-sized brownie or traybake tin.

Blitz the cooked beetroot in a blender or food processor until smooth. Set to one side.

Half fill a saucepan with water and bring to a gentle simmer.

Place the chocolate and coconut oil in a heatproof bowl on top of the pan, making sure the bottom doesn't touch the water.

Gently stir the mixture with a wooden spoon as it starts to melt. Remove the bowl from the heat once you have a smooth, glossy chocolate mixture and place to one side.

Break the eggs into a separate bowl and whisk with an electric mixer for around 2 minutes, until pale and fluffy.

Stir the beetroot and vanilla into the melted chocolate. Fold in the flour, a little at a time.

Carefully and gently fold in 1/3 of the egg mixture using a spatula until just combined. You want to keep as much air as possible in the brownie batter. Repeat in two more stages with the rest of the egg mixture.

Pour the batter into the cake tin, gently smooth the top and bake for 25-30 minutes. Check after 20 minutes - once a skewer or cocktail stick inserted into the top comes out clean, the brownies are ready.

Leave to cool in the tin before cutting into rectangles and serving.