There is nothing better on a warn summer evening than a big bowl of salad. This one is loaded with chickpeas, cous cous, beets & more.

Ballymaloe white yeast bread – simply perfect.

A chocolate cake all about textures. Cookie-like base, a layer of gooey jam, a moist chocolate cake, topped with crunchy almonds.

Pickled beetroot. All natural ingredients, just the right balance of tanginess to sweetness.

Vegan macarons! And the best part is that they are made with a simple, cheap, easy to find ingredient.

Magdalenas are super quick and simple Spanish cupcakes – perfect for snacks or lunchboxes.

Halloumi and cashew burgers, with spinach and parsley. Egg-free.

These luscious snack bars are vegan, loaded with fruit and nuts, sweet, spicy and ever so moreish!

Spring has sprung, so it’s time to break out the salads. Try this onion, lentil, spinach and goat’s cheese salad for a complete meal!

Banana split cupcakes – Got overripe bananas in your fruit basket? Fed up with banana bread? Have I got a treat for you!

Baked maple syrup & strawberry jam oatmeal – served with a pile of strawberries and a dollop cream, it’s like dessert for breakfast!

Devil’s food Dalek cupcakes. ‘Nuff said.

Milk and white chocolate two-toned mud cake with dark chocolate fudge frosting.

Sandwich bread with wholemeal & rye – rich, soft sandwich bread loaded with flavor.

Two kinds of chocolate truffles – dark chocolate raspberry and white chocolate rose, all covered in dark chocolate.

Raspberry almond torte (flourless) with dark chocolate fudge frosting is a luscious dessert for your Valentine!

Golden syrup loaf cake, boosted with the addition of more syrup after baking to give it a sticky crust and a super-moist crumb.

Treacle flapjacks are simple four-ingredient oat bars, great for lunch boxes or an after school snack.

Cheesy brioche dinner rolls have a crunchy crust, soft and fluffy interior with a rich, cheesy, buttery flavour. Mmmm, yes please!