I’ll happily admit that I have an obsession with putting veggies into desserts. Spinach cake, parsnip spice loaf, chocolate beetroot cupcakes … I could go on and on. In fact, I haven’t baked a dessert without any vegetables in it for a few years. And I don’t hide them, the veggies stand loud and proud in desserts around this house.

I’m a mum to two toddlers (who never go in the same direction), and I try to give them healthy, fresh food. My love of veggie desserts started with the cake for my son’s first birthday. It was to be his first taste of chocolate, and although I wasn’t going to begrudge him that, I wanted it to be a bit better for him. After a few trials, his cake was ready: one layer of chocolate beetroot and one layer of chocolate butternut squash. It wasn’t exactly healthy, but it was a big step up from a shop-bought cake. They went down well with everyone and my love of veggie desserts began.