This easy vegan chocolate fudge cake is rich, moist, and deeply chocolatey with a soft, fudgy crumb and silky dairy-free chocolate frosting. It’s a simple layer cake made with everyday ingredients and no eggs or unusual substitutes, but you’d never know it from the...
These vegan picnic pies feature a rich mushroom and vegetable filling, wrapped in crisp hot water crust pastry. They’re perfect for picnics, lunchboxes, or a make-ahead savoury bake to share. Updated April 2026 Unlike traditional pork pies, these are completely...
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...
Soft, savoury and utterly delicious wild garlic scones, fresh from the oven and best eaten warm. Yesterday’s walk was fresh and full of promise. The ground still damp from a burst of April showers, the trees just beginning to green up. Then the wild garlic, bright and...
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....
A creamy roasted carrot soup with borlotti beans and warming spices, finished with a splash of oat cream. Bright, golden, and gently spiced, this roasted carrot soup is smooth, warming, and naturally sweet, with a little extra heft to keep you going through busy days....
