These fudgy vegan chocolate pecan bars are a rich traybake with a buttery pecan base and a smooth chocolate topping that sets firmly and slices cleanly every time. Silken tofu works as the egg replacer in this recipe giving a reliable creamy set without disrupting the...
An easy rhubarb crumble made with fresh stalks and a classic golden topping. An Easy Rhubarb Crumble We Make Every Spring The first rhubarb of the year always ends up in a crumble. It’s sharp, bright, and exactly what you want after a winter of heavier puddings....
As soon as those lovely pink stalks of Yorkshire forced rhubarb appear on the shelves, I’m ready for spring. This simple rhubarb compote is the first recipe I turn to. It’s an easy way to make the most of seasonal rhubarb, gently stewed until soft, tart and spoonable....
These easy vegan pancakes are thin, golden and perfect for rolling, folding, or stacking with your favourite toppings. No eggs, no dairy, just simple ingredients and made with a little love, from scratch. While they’re a classic treat for Pancake Day, these delicate...
A Bright Winter Bake This whole orange cake is a joyous celebration of citrus season, bringing brightness to the darkest, dampest winter days. It uses every last bit of sweet, juicy clementines, and as you slice through them the smell brings sunshine into the kitchen!...
I bloomin’ love tahini and will shoehorn it into any recipe if I possibly can. These chocolate tahini bars are a total celebration of it and they also contain another favourite as a surprise hidden ingredient! Chocolate Tahini Bars with a Secret Savoury...
