These fluffy vegan pumpkin muffins are made with whole wheat flour, for added fibre and protein, pumpkin puree and spices.

A white bean salad loaded with creamy white beans, soft artichoke hearts, tart-dried tomatoes, and salty olives to maximise flavour.

Make this creamy strawberry chia pudding in 10-minutes and tomorrow you’ll have a fibre-rich brekkie that tastes like strawberry milk.

A Brussels Sprout Caesar Salad that is fibre-rich spin on the traditional salad. It’s vegan, simple and packed with savoury flavour.

Dive into a warming butter bean soup infused with umami-rich miso and zesty lemon. This simple bowl comes together in 35 minutes.

Inspired by a traditional fish curry, this Sri Lankan-style tofu curry is full-bodied and spicy with a kick of sourness. Ready in 30-mins.

This vegan broccoli cheddar soup is a satisfying, easy-to-make, cream of broccoli soup with a good hit of cheesy flavour thrown in.

Ready in minutes, this vegan Biscoff milkshake is thick, creamy, and so addictive.

Get a nutty flavoured, grain-free granola in your bowl in around 30-minutes with half the nuts of most grain-free recipes.

Visit the tropics any time of the year with these pineapple cupcakes brimming with crushed pineapple and a silky coconut buttercream.

Meet your new go-to vanilla cake. This vegan pound cake is a simple to make buttery loaf cake with a perfect melt-in-the-mouth crumb.

Make your own shortcrust pastry in half the time it takes to run down to the shop to buy a packet. It’s buttery, easy and cheap as chips.