This is about as close to gluten free vegan millionaire shortbread as you’re ever going to get! It’s divine! Crunchy nuts and seeds in a caramelly sauce on top of a delicious shortbread base. The combination is made in heaven and we really think it’s worth making this one for the festive season. A box of this would make a lovely present for a gluten free friend.…
This is perfection for a Summer party or as a vegan or gluten free birthday cake! It takes a little while to set so make sure you start at least 2 hours in advance of when you want to eat it! Rich with nut protein, dates, chocolate and, of course, strawberries, this really hits the spot – cover with edible flowers and leaves and you have a real treat to share. We make this one every year so thought we would share it again!…
A crumbly oat pastry base tart topped with melting creamy leeks. We all need a good hearty meal for the weekend and whilst this takes a little time to prepare, it’s well worth it. Serve with roast potatoes and a vibrant salad to please a crowd. …
Quick!! Rush out and pick the cherries before the birds eat them all! Wild and garden cherries are super sweet at this time of year and well worth using for a tasty dessert. They also look like stunning gems on top of chocolate! We have adapted this from our strawberry tart from last time. It’s a no cook recipe but make sure you leave time to set the base in the freezer. Serve the tart as soon as you’ve put on the topping to avoid it going too soggy. Lovely for a Summer treat!…
Here’s a quick and easy recipe to use up that packet of polenta you may have lurking at the back of your cupboard! The addition of sundried tomatoes and olives gives the polenta some much-needed flavour… and you can top it in a variety of ways to make a tasty lunchtime dish; check out our suggestions at the end of the recipe.
200 g quick cook polenta
1 litre boiling water
200 g sundried tomato pesto *
Handful of olives chopped – green or black
Black pepper
2 tablespoons Wild garlic pesto (see recipe)
Soya cream
Handful of Pine nuts
Rocket or pea shoots or herbs to top
* Sundried tomato pesto
200 g sundried tomatoes
Balsamic vinegar
1 clove garlic
Olive oil
…
A cake inspired by seasonal Spanish ingredients that will bring a little sunshine to your afternoon tea table. Lovely, tangy and moist, and of course, quick to make, this is a nice one to share with some friends. The fruit brings a natural sweetness so you really don’t need much extra, hence the small amount of agave syrup used here. We hope you like this!…
It might seem a bit chilly for ice cream but we think it’s a lovely palate cleanser after a spicy curry. Even the most dedicated vegan should be able to enjoy great ice cream! This autumnal Apple flavoured ice cream is really refreshing and great served with fresh apple slices and amaretti or other crunchy biscuits if you like. …
This recipe makes a rich meal for 2. Perfect for an Autumn weekend dinner as it takes a little bit of time (despite being very easy). Serve with pilaf and a green salad as you wish….
These look really fancy and make perfect canapés for a party without the fuss. Quick and easy, they will impress with next to no effort. A good fresh cucumber is essential – no flabby, passed it affair will be up to scratch – invest in an organic one! Pink peppercorns to top add a subtle crunch and spice without being overpowering. …
A sweet almond frangipani tart is one of the most beautiful desserts and when set off by the sharpness of fresh raspberries and red currants, it can’t get much better. It really is impossible to tell that this is gluten and dairy free. The pastry is light and crisp and the filling is rich and decadent and you’d expect. A lovely finish to a Summer meal with friends which can served either warm or at room temperature. …