Fresh basil, cashew nuts to substitute the pine nuts, good quality olive oil and Parmigiano are the basis to home-made basil cashew pesto.

Szarlotka is a popular Polish cocktail made with apple juice, Zubrowka (bison grass vodka) and cinnamon. Serve ice cold.

An autumn favourite: mini shortcrust tarts filled with mushrooms and parmigiano cheese. Everything made from scratch.

An easy recipe for a simple rice dish with two very distinctive flavours such as those of cilantro and lime.

These cupcakes are the ultimate treat for people who are intolerant to dairy and gluten. They are also egg, soy and nut free. And vegan.

Baba ganoush, or roasted eggplant dip. This recipe features oregano, for a deeper Mediterranean flavor.

A flavourful walnut sponge cake base topped with honey mascarpone frosting. Early fall as a cupcake.

A moist and spiced carrot cake topped with cream cheese frosting. An easy recipe perfect for autumn afternoons.

A butternut squash and sweet potato soup flavoured with curry powder and coconut milk. Warming, spicy and vegan.

Apple crumble can be made in small batches, perfect for a healthy dessert with apples and oats.

An easy three-ingredient smoothie made with 1 banana, 2 Digestive biscuits and a splash of milk.

Raw rose petals blended with sugar: a great way to preserve the flavour of fresh roses, to add to creams and cakes.

You can make applesauce also with only a couple of apples. You just need a smaller recipe, like this one.