Also it looks very trend-o-ganic if you use brown paper or baking paper squares squished into the muffin tray mould instead of mass produced muffin patty pans.

I have recipes for good delicious cakes made out of pumpkin, potato, carrot, parsnip, zucchini, beetroot and corn – all local vegetables.

A whole range of local fruit – like apricots, apples, blackcurrants… – can also be used as a basis for cake making.

(Have yet to come across a brussel sprout cake, but you never know.)

Some not-so-local vegetable and fruit – like sweet potato and the good old banana – are also very good cake additives.

(Incidentally, for almost any cake recipe you can replace half to all of the butter with mashed ripe banana, thus providing the moistness without the fat. And they usually taste better too.)