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.

Those brownies are really easy to make, and they are vegan friendly. They are a joy to eat. Great for rest days, I do bake them on regular basis.

A plant-based take on this delicious cake from Britany.

Smooth and velvety plant-based chocolate sauce. This ultra-rich dark chocolate sauce is divine drizzled over ice cream or cakes or just eaten off the spoon.

A plant-based version of a French desert classic.

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.

This blitzed banana creation is gluten and dairy-free and ready in minutes. Just remember to put some bananas in your freezer. It’s lovely, creamy, and low in fat.

A plantanisation of doughnuts.

I am trying to understand why people buy tinned rice pudding when they can make their own, which is simple and tastes better.

Healthy plant-based beetroot ice cream.