• 400 gm cooked beetroot
• 125 g softened butter
• 3/4 c soft brown sugar
• 2 eggs
• 1 1/2 c self raising flour
• 1/4 c cocoa powder
• 1/4 milk
• 100 g dark chocolate finely chopped

Drain and chop up the beetroot in a food processor. Using an electri mixer beat the butter and sugar until fluffy. Beat in the eggs one at a time until combined.
Sift the flour and cocoa and stir in. Add the milk and fold in the beetroot and chocolate. Spoon the mixture into individual paper cases and bake for about 25 mins at 180 C or 160 C fan forced.

Ice with Fudge Frosting -

• 50 g butter
• 50 g dark chocolate chopped
• 2-3 tbsp milk
• 1 1/2 c icing sugar
• 4 tsp cocoa powder

Place butter, milk and chocolate in a small saucepan and melt over a low heat. Stir in sugar and cocoa gradually until combined. Refridgerate for 10 mins or until thick enough to spread.

• 2-3 large purple kumara
• 1 t smoked paprika
• 1 t ground paprika
• 1 t ground cumin
• 1 dsp dry English mustard
• 1 t sea salt
• 1/2 t ground chilli powder
• 3 tbsp olive oil

Preheat the oven to 200C

Cut the kumara into 1.5 cm thick wedges. Put all the spices into a large plastic bag mix and then add the kumara and toss until coated. Tip the spice coated kumara wedges into a meat dish in a single layer and sprinkle with the oil.

Mix well and cook for about 20 mins until tender.
Serve with feta and sour cream dressing or tomato chili salsa.