I finally got round to trying out one of the recipes from 'red velvet and chocolate heartache' and it was good!

I reduced the sugar by 20g and used fresh baked apricots instead of tinned ones. I drew the line at Harry's recommendation of grating the butternut squash by hand and used the fine grater on the magimix instead, however I did grind my own almonds (better flavour) and therefore left out the almond essence.

It was good: moist and tasty, and just the right level of sweetness for me. Will post a picture later.

I've just made a recipe based on Purely Delicious magazine's 'Fresh Blueberry Pie', and it is really very good!

All you do is to put 1 cup of almonds (skin on) in the food processer, and grind them till fine. Then add half a cup of dates (stones removed) and a pinch of salt, and blitz again. When you press this mix together it binds, and so you just press it firmly into a dish to make the base.

Then wipe out the food processor bowl and put in 2 cups of blackcurrants and 1 banana. Blitz them till smooth, and then pour this mix on top of the almond base.

Chill for at least 3 hours.

Really healthy, really quick and easy, and very very tasty!

The almond and date mix would make a great wheat and sugar free cheesecake base too.

I couldn't resist ordering this new recipe book when I saw it hotly tipped in the Guardian the other day: cakes with vegetables as a major ingredient! I love experimenting with and adapting recipes, and so really admire Harry Eastwood's inventiveness.

I'm assured that old memories of bad carrot cake will be banished when trying these recipes, and so look forward to a bit of mixing and tasting very soon!