Another version of incredibly delicious plant-based brownies... a recipe initiated by Meera Sodha: "These brownies are incredibly dense and fudgy thanks to the inclusion of chia seeds, while the salt and white miso create a delicious salted-caramel flavour..."

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Ingredients (makes about 12)

• 5 tbsp Chia Seeds

• 150g Coconut Oil (use flavourless if you prefer but I find the taste is barely noticeable - or adds a little something very nice - when baked)

• 200g Dark Chocolate (70%), broken into small pieces

• 250g Brown or Coconut Sugar

• 120g Plain Flour

• 3 tbsp white Miso, 1,5 tbsp to 2 is using black miso

• ¾ tsp flaky Sea Salt

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Instructions

Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a 20cm cake tin with greaseproof paper. In a small bowl, mix the milled chia seeds with 270ml of water and set aside.

Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat.

Mix in the sugar, flour and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined tin and gently shake to distribute the mixture.

Place on the middle shelf of the oven for 45 minutes, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into squares.