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.

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 .

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

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

This is a great recipe to add vegetables to your breakfast. It tastes the same as a carrot cake, only the texture is different. This is a great way to (plant) power your day.

A British pub classic. This is the best sticky toffee pudding, not because I’ve made it. You can replace the pecan with nuts or not add any. Same for the pear in the sticky sauce.

This Banana split overnight oats recipe is a healthy dessert-inspired breakfast that comes together fast and can be prepared the night before. It has the flavour profile of a banana split, creamy vanilla oats, fresh strawberries and bananas, and chocolate chips.

This apple and chocolate cake took me by surprise as it only contains apples as wet ingredients. It’s perfect with a coffee and post-race treat.

A simple breakfast recipe full of vitamins, minerals, proteins, and carbs based on oats soaked overnight. This recipe adds a German Black Forest Tiramisu twist with the cherries and cacao powder.

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.