Eat your greens

Baby marrow and feta muffins

These easy-to-make savoury muffins are ready in a jiffy – enjoy them as is or with butter.

Makes 12 muffins Preparation time: 5 minutes Baking time: about 20 minutes Oven temperature: 180°C

• 210g (375ml) self-raising flour
• 250ml coarsely grated baby marrows
• 125ml crispy fried bacon bits
• 1 round creamy feta, crumbled
• 100ml oil
• 100ml buttermilk
• 1 extra-large egg
• 30ml sunflower seeds

1 Preheat the oven. Mix the flour with the baby marrows, bacon and feta. Beat the oil, buttermilk and egg together in a separate bowl. Fold this into the flour mixture until just combined. A few lumps are better than an overworked batter.

2 Spray the 12 cavities of a standard muffin pan with non-stick cooking spray and divide the batter so that each cavity is two-thirds full. Sprinkle the sunflower seeds over and bake until golden-brown and cooked through (about 20 minutes). Cool on a wire rack.

Bite-sized falafel

Don’t be put off by the long list of ingredients and overnight soaking time. Once the ingredients have been measured out, the process is a breeze and the end result is worth all the effort.

Makes at least 24 small falafel balls • Preparation time: 30 minutes, plus overnight • Cooking time: about 25 minutes

• 1 small red onion, chopped
• 2 stalks celery, chopped