Use up your ripe bananas in this delicious banana bread recipe. Perfect for breakfast with your morning coffee, or to get you going through your day.

Sometimes, finesse has no place. It’s perfectly reasonable to crave bold and authentic flavours and textures. Simplicity has its charm. It’s comforting, even soothing for the senses. However, this doesn’t mean compromising on taste and enjoyment. The banoffee perfectly fulfils this role, ensuring guaranteed success.

I have a bad habit of having brioche rolls chocolate chips for breakfast. Which 1- isn’t plant-based and 2- wasn’t going to get well with my cutting off sugar challenge. I did some research and pancakes looked to be a good option. I did remove the sugar from the recipe and added some blueberries (10 grams) per pancake.

This plant-based recipe takes away the classic rhubarb/custard combo. It’s all about rhubarb, cardamom and pistachio together in a lovely frangipane tart.

My go-to recipe. Easy to make and delicious. Reduce the Sriracha quantity if you don’t like it too hot.

This deliciously moist cake is vegan and gluten-free but best of all its bright and zingy flavours is a pure taste of summer!

A simple breakfast recipe full of vitamins, minerals, proteins and carbs based on oats soaked overnight. Add or swap the ingredients to make endless combinations.

Saag aloo is a classic Indian-style side dish featuring potatoes fried in spices and spinach. This fragrant plant-based recipe can be made in just 25 minutes.

A plant-based recipe of a salty-sweet, gooey mug cakes. Using a microwave and a cup, those cakes are ready in just two minutes .