Celebrate Epiphany with this authentic Galette des Rois, a crispy, golden French King Cake filled with rich almond cream (frangipane). This pastry is a traditional January treat, including a hidden fève (charm), and whoever finds it gets crowned king or queen! Learn how to make this delicious homemade puff pastry dessert with our step-by-step guide.

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 .

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.

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.

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

It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. We have a wide range of choices when it comes to plant-based ice cream. But like many ready-made products, you don’t really know what’s gone in. Below is a simple plant-based chocolate ice cream recipe I’ve tried. And love!

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

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.

Possibly the best pistachio ice cream you will ever have.

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