A light, fragrant and flavoursome vegan starter of crispy soy glazed tofu with citrus marinated courgette/zucchini ribbons.

The best end to a summer meal. Eat it in the English rain! A great way to use up less than perfect or over-ripe fruit.

Make the most of delicious spring time rhubarb by sugar roasting and serving on a crisp puff pasty galette

Super moist and moreish French almond friands with vanilla and raspberry. Show your loved one you made an effort! (Then enjoy them too.)

Made with *new kid on the block* aquafaba (chickpea water!) this chocolate mousse is glossy, rich and smooth.

An English take on a world favourite. These delicious, light flat breads are actually yeast leavened and made in a hot pan.

It’s true. With a new technique you can make rich, creamy vanilla custard in under six minutes. Almost faster than you can open a can!

Mint chocolate chip ice cream – No chemical color or taste. This entirely natural ice cream is a revelation.

I worked for days on this meta-recipe so you won’t have too. Have been called ‘the best’ even by people from Yorkshire!

Easy bake focaccia. Heady with olive oil & rosemary with a sea salt crunch.

A soufflé that’s almost fat free and super easy to make. Results *almost* guaranteed.