Grate the red pumpkin and add it to the bowl. Grate the carrot and add it to the bowl.

Crumble cheese cubes with hands and add to the bowl. Break open eggs into a different bowl taking care to avoid the shells.

Whisk until the yolks are mixed with the white. Pour the eggs into the other bowl and stir.

Add salt and pepper powder Coat a round ovenproof dish with oil. Pour out the mixed ingredients into the dish.

Ask a parent to place the dish in the oven for 30 minutes or until the egg is set. Serve with toasted bread.

RELATED RECIPES Shrimp fried rice and sausage frittata Potato and cheese lettuce rolls Spanish Spinach Cheese Omelette Goat cheese sauce pasta Fried Mozzarella Cheese Ingredients: 2 spring onions, ends trimmed 4 tbsp peas Salt to taste 1/2 tsp - pepper powder 100g red pumpkin, grated 2 carrots, grated 100g cheese cubes 4 eggs (less)

In a small bowl, combine the molasses, milk and egg yolk until smooth. Stir into the flour mixture just until moistened.

Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-in.

circle; cut into 12 wedges and place 1 in. Apart on a greased baking sheet.

Beat egg white until frothy; brush over scones. Sprinkle with sugar.

Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.

RELATED RECIPES Savoury drop scones Rajma with Scones Scones Basic British Scones Iced Coffee and Walnut Scones Ingredients: 2 cups - all purpose flour 3 tbsp - brown sugar 2 tsp - baking powder 1 tsp - ground ginger 1/2 tsp - baking soda 1/2 tsp - salt 1/2 tsp - ground cinnamon 1/4 cup - cold butter or margarine 1/3 cup - molasses 1/4 cup - milk 1 - egg, separated sugar (less)