Traditional Native American stew in which squash, beans and corn are braised in a deliciously piquant sauce. This vegan chilli is gluten-free and dairy-free
Zingy salad bursting with the fresh flavours of Guacamole. Broccoli and green beans are tossed with avocado, tomatoes, lime juice, red onion and coriander.
Sumptuous vegetable stew that showcases creamy caramelised aubergine in a classic sweet-sour sauce. This rustic favourite can be served as a meal or a side.
Smooth, warming breakfast porridge made from pureed butternut squash and coconut milk infused with aromatic spices. Gluten-free, Dairy-free, Paleo and Vegan
Vegan cheesecake with an indulgent truffle texture. This Gluten-free and Paleo recipe is made with almonds, dates, maple syrup, chestnut puree and chocolate
Delicious and comforting vegan curry made by cooking potatoes and cauliflower in a mildly-spiced sauce. This recipe is naturally Gluten-free and Dairy-free. Aloo Gobi is a mildly-spiced curry from India.
Voluptuous and versatile pasta sauce that balances the acidity of fresh tomatoes with sweet roasted peppers. Perfect stir-in sauce for meatballs or chicken.
Luxury Christmas fruit cake. Moist, rich and packed with dried fruits, nuts, aromatic spices, citrus and brandy. A Dairy-free, Gluten-free and Paleo recipe.
Step into Christmas with these ginger, clove, nutmeg and cinnamon biscuits. A Gluten-free, Paleo and Vegan recipe made with ground almonds and maple syrup.
This article provides a guide to choosing the right size and shape of cake tin. I describe the impact that the cake mould has on the structure, and why the depth of the tin is important for achieving an even rise. I explain how to swap a round tin for a square tin, and how to adjust a recipe to use a larger or smaller tin. A conversion table is included to show the relative volumes of standard cake tins.