One medium carrot and a whole tangerine blended together (preferably a tightly skinned version and remove pips – you can substitute zest of a large orange or two tablespoons marmalade) (optional extra add teaspoon of black treacle)

Add blend to a cup full of raisons or sultanas and the flesh of an apple finely chopped. Leave to soak for a couple of hours minimum just covered, in orange juice, cider, sherry or brandy)

500gms biodynamic stone-ground wholemeal flour, 3 tea spoons bicarbonate of soda, 2 tablespoons powdered coconut milk (optional) mixed together

250gms goats yogurt made up to 500gms with any of soya milk, oat milk, almond milk, coconut milk or a combination of them stirred together (V. version use a soya yogurt-like culture)

Pre-heat oven to 170c

Gently fold liquid into the flour to make a stiff dough and then ease the fruit mix into that till it is spread throughout. Don’t overwork the dough.

Let this stand for 10 minutes in two small bread tins lined with baking paper (You can just shape 2 balls of the mix and place them on a tray, pressing down to form a base.)

Cook at 170 for one hour or 50 minutes with fan oven. Ovens vary so check centres are not wet before removing from oven