Ingredients: 100g (3 ½ oz ) vegan butter, softened 175g (6 oz) castor sugar Grated rind and juice of 4 lemons 4 tsp vegan eggs 125ml (4fl oz) vegan milk 50g (. 1 ½ oz) plain gluten free flour (optional) Method: Cream the butter and sugar together until white and fluffy, then beat in theContinue reading “AN EXCELLENT LEMON PUDDING”

Classic Chocolate Roulade

Ingredients: Classic Chocolate Roulade This rich, squidgy chocolate roll should be made at least eight hours before serving to allow to soften. Expect the roulade to crack a little when you roll it up-spkinkle with little grated chocolate, if you like, as a final decoration. When melting chocolate, break into even-sized pieces in a dryContinue reading “Classic Chocolate Roulade”


Ingredients: 1 tablespoon of olive oil 1large onion, finely chopped 3 large garlic cloves, finely sliced Thumb-size piece of ginger, peeled And grated 1 teaspoon paprika ¼ teaspoon cayenne pepper ¼ teaspoon ground coriander 400g can plum tomatoes 1 teaspoon sugar or palm sugar 1 scotch bonnet, sliced 200g brown rice 1 vegetable stock cubeContinue reading “JOLLOF RICE”

Potato chickpea curry

Ingredients: 4 tablespoons olive oil 2 garlic cloves, crushed 2 teaspoons grated fresh root ginger 2 teaspoon ground coriander 1 teaspoon cumin ½ ground turmeric ½ teaspoon ground cinnamon ¼-1/2 teaspoon chilli powder 4 ripe tomatoes, chopped 300ml(1/2pint) water 500g (1 lb) potatoes, cubed 400g (13 oz) can chickpeas, drained 250g (8 oz) button mushrooms,Continue reading “Potato chickpea curry”

Fluffy Indian chickpea omelettes with Spiced tomato curry

Ingredients: OR THE OMELETTES: 1 red onion,sliced 1 tsp olive oil 150g (5 ¼ oz) gram (chickpea) flour 1 tsp sea salt A twist of black pepper 1 tsp garlic granules 3 tbsp nutritional yeast 450ml (6fl oz) water 1 tsp turmeric 1 tsp cumin seeds 1 tsp black mustard seeds OPTIONAL ADD INS FreshContinue reading “Fluffy Indian chickpea omelettes with Spiced tomato curry”

Aubergine in black bean sauce with broccoli and haricots verts

Ingredients: 300g (10 ½ ) rice, preferably wholegrain rice 2 tbsp sesame seeds (optional) 250g (9 oz) broccoli (broccolini) 150g (5 oz) haricots verts 150g (5 oz) green peas Sesame oil FOR THE AUBERGINE 🍆 400g (14 oz) aubergine, diced Rapeseed (canola) oil, for frying 3 garlic cloves, finely sliced 300g (10 ½ oz) firmContinue reading “Aubergine in black bean sauce with broccoli and haricots verts”

Baked Pumpkin spice doughnuts with chocolate cinnamon icing

Ingredients: FOR THE DOUGHNUTS 158g (5 ½ oz) plain gluten free flour (optional) 1 tsp baking powder 1 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt ¼ ground ginger ¼ tsp ground cloves 62g (2 oz) unsweetened Apple sauce and 1 tsp baking powder, combined 64g (2 ½ oz) coconut sugar or lightContinue reading “Baked Pumpkin spice doughnuts with chocolate cinnamon icing”


Ingredients: ½ celeriac (celery root), peeled 60g/2 ¼ oz/1/2 cup cashew nuts, soaked for 2 hours 225ml/8 fl oz/1 cup low-fat coconut milk ½ onion, finely chopped 3 cherry tomatoes, rinsed Juice of ½ lime ½ small red chilli, chopped ½ avocado, peeled and stone remove 1 tsp fresh root ginger, grated 1 clove garlicContinue reading “THAI RED CURRY WITH NOODLES”

Warming Vegetable and white bean stew with mustard dumplings

Veggie stews with vegan chorizo and soft gluten gluten dumplings to top it off, with beautiful flavours. Ingredients: 200g (7oz) dried white beans 1 tbsp olive oil 2 onions, thinly sliced 3 garlic cloves, crushed 130g (4 ½ oz) vegan chorizo Sausages, cut in thick slices 2 tbsp sun-dried tomato paste 230ml (8fl oz) veganContinue reading “Warming Vegetable and white bean stew with mustard dumplings”

Chocolate, mandarin and Cherry self-Saucing pudding

Ingredients: 300g (10 ½ oz) plain flour 4 tsp baking powder 50g (1 ¾ oz) cocoa powder 225g (8oz) light brown sugar A generous pinch of salt 4 tsp no egg combined With 80ml (2 ½ oz fl oz) water 200ml (7 fl oz) Unsweetened soy milk 160g (5 ½ oz) vegan butter, melted, plusContinue reading “Chocolate, mandarin and Cherry self-Saucing pudding”