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

I’ve tried many chocolate mousse recipes with red beans, sweet potatoes, and aquafaba. This is the closest you will get from a ‘real’ chocolate mousse.

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.

A plant-based version of a French desert classic.

Possibly the tenth banana cake/pudding/bread recipe I’ve seen. But this one is packed with proteins.

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 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.

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

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.

Make your plant-based raspberry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.