This deliciously spiced vegan French toast is crisp and creamy due to the addition of fresh pumpkin purée to the batter.

These wholegrain, yogurt-based lemon and poppyseed muffins are airy, moist, crumbly and zesty and ready within half an hour.

Savoury, zesty couscous with maple-glazed roasted squash, caramelized red onion and spicy roasted chickpeas.

Made with fresh pumpkin puree, cinnamon syrup and seasonal spices, these pumpkin cinnamon buns are soft and flaky and crisp.

This black rice sushi stars fresh cucumber, avo and cress alongside seaweed-marinated roasted carrot, for a hearty umami punch.

Make the most of fresh summer vine leaves by turning them into dolmadakia, filled with rice, pine nuts and lots of fresh herbs.

These no-bake, lemon and berry-flavoured mini cheesecakes are creamy, indulgent and completely plant-based. Have one – or two!

With a tangy dressing and crunchy topping, this stir-fried pak choi makes a quick and easy side or a fragrant Buddha bowl base.

Charred sweetcorn, lots of crunchy veg, spicy oven-baked pecans and a tangy lime dressing – this salad is one colorful bowl of indulgence.