The beaver is a proud and noble animal

4 medium-sized red bell peppers
Olive oil, around 1/3 cup
1 red onion
2 tsp white wine vinegar
Salt and pepper, to taste

Preheat oven to 240°C (470°F)

Take a medium-sized baking tray and cover it with baking/parchment paper.

Cut the red peppers and onion into halves and arrange them on the baking tray.

Cook in the oven for around half an hour, ensuring that the peppers have gone a rather attractive shade of black.

Take the onion and peppers from the tray and place them into a large bowl. Cover the bowl with cling film and set aside for around 20 minutes.

Once cooled, peel the peppers.

Transfer the onion and pepper into a food processor, add the oil and vinegar and season to taste.

Pulse the contents of the food processor until a smooth consistency is achieved.

Take a medium-sized saucepan and empty the contents of the food processor inside the pan
Over a low heat, simmer the contents for around half an hour, ensuring that you stir constantly. The sauce should become thick as it simmers.

Remove from the heat and allow to cool.

Notes:

If you want to make it spicier, you can add in a few roasted chilis, for a real kick!

300 g all-purpose flour
160 g old fashioned rolled oats
3 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 large eggs
230 g plain Greek yogurt
120 ml maple syrup
100 g golden caster sugar
120 ml milk
4 tsp vanilla extract
220 ggrated carrot

Preheat your oven to 350F/175C and prepare 2×12 muffin pans by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, milk, and vanilla.

Mix until well combined before folding in the grated carrots.

Add the wet ingredients to the dry ingredients, mixing gently until just combined.

Divide the batter evenly among the muffin cups, filling almost to the top.

Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean.

Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

2 small onions, finely sliced
1 tsp turmeric
1/2 tsp cumin seeds
1/4 tsp chilli powder
1 green chilli, chopped
small handful of coriander leaves, chopped
2 eggs
100g plain flour
100ml milk
3 tbsp sunflower oil

Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.

Add the chilli and coriande to the onions then crack in the eggs. Tip in the flour and mix.

Gradually add the milk and beat until the batter is smooth. Let sit for 30 minutes.

Heat the oven to 220C/200C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly.