Beetroot frittata muffins 

MAKES 12 250g (9oz) pack of sweet chilli pre­cooked infused beetroot, diced 600g (1 lb 4oz) butternut squash 1 tbsp coconut oil 8 large free-range eggs 100g (3%oz) feta cheese, crumbled 2 spring onions, chopped large handful parsley 1 garlic clove, chopped salt and pepper 1 2

 1 Preheat the oven to 200°C/Gas Mark 6 and prepare a 12-hole muffin tin with cases.

 2 Peel and cut the butternut squash into 3cm (11Ain) cubes.  

 3 Roast in the oven with coconut oil for 15-20 minutes, until soft.

4 While the squash is roasting, mix the eggs, feta, spring onions, chopped parsley, garlic, salt and pepper in a large bowl. Leave the beetroot until last to avoid everything turning pink. 

5 Roughly mash the roasted squash with a fork, keeping it chunky - do this in the roasting tin to save washing up - and add to the egg mix. 6 Pour your frittata mix into a large jug (I do this so it's easy to pour into the moulds) and pour into your prepared muffin cases. Bake for 20 minutes.