Nigel Barden serves up savoury beetroot and bacon muffins on radio 2 Drivetime with Simon Mayo.

The ingredients are: 50g wholegrain stoneground spelt flour, 150g plain flour, 50g jumbo oats, 2 tsp baking powder, ½ tsp bicarbonate of soda, 8g salt, 1 tbsp freshly ground black pepper, 3 eggs, 250ml full-fat yoghurt, 4 tbsp olive oil, 200g raw beetroot, finely chopped, 100g cooked bacon lardons or toasted walnuts and 1 tbsp thyme leaves.

To prepare the muffins, mix the flours, oats, baking powder, bicarbonate of soda, salt and pepper in a bowl.

In another bowl, beat the eggs with the yoghurt and oil.

Stir the wet ingredients into the dry ingredients, then fold in the beetroot, bacon or nuts and thyme.

Cut out 10-12 x 15cm squares of baking parchment and fold each into a muffin mould. Divide the batter between the prepared moulds and bake in a preheated oven at 200C/400F/gas mark 6, for 20-25 mins.

Serve warm for lunch or dinner, sprinkled with a little more thyme if you like, with a crisp green salad dressed with a mustardy vinaigrette.