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 relatively simple but sophisticated recipe will use the rhubarb that hopefully grows in your back garden.

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.

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 take on this delicious cake from Britany.

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.

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

A plantanisation of doughnuts.