This pastry is a classic short crust pastry, use as a base for tarts.

A vegan twist on a traditional dessert! Reducing the aquafaba is an important step as it gets rid of the excess water and allows the meringue to keep its shape. Use your favourite or seasonal fruits as a topping or try swirling fruit purée through the cream.

A base meringue recipe perfect for making meringue kisses or Eton Mess. The meringue can be stored in an airtight container for up to two weeks.

These cookies are a quick and easy vegan alternative, just as chewy and chocolatey as cookies should be! The egg substitute is a combination of ground flax seeds and water, which is mixed and set aside for a few minutes beforehand and we used a diary free margarine instead of butter.

Use this recipe to make any shape of pasta you like. If your dough isn’t quite coming together, you can add 1 tablespoon of water.

A spiced shortcrust biscuit.

A heavenly dessert combining the richness of cheesecake with the irresistible flavour of speculoos cookies. Whether enjoyed on its own or paired with a coffee, Speculoos Cheesecake is sure to satisfy any sweet tooth and leave you craving for more.

While the pound cakes we make today often have different proportions from the original, they are still wonderfully rich, moist and buttery with a lovely golden brown crust. This is a really simple cake recipe, give it a try!

This quick spice tomato salsa is ideal as a refreshing dip for tortilla or potato chips.

A vegan twist on a traditional meringue! Reducing the aquafaba is an important step as it gets rid of the excess water and allows the meringue to keep its shape. Pipe your desired shapes and adjust the baking time, as necessary. The meringues should be crisp, not golden, and should lift easily from the parchment paper.

A base meringue recipe perfect for making meringue kisses or Eton Mess. French Meringue can be stored in an airtight container for up to two weeks.

This basic puff pastry recipe is a flaky light pastry made from dough with a layer of butter, which is repeatedly rolled and folded. It is these laminations that give the flaky texture after baking. It can be used for anything from apple turnovers, cheese straws and sausage rolls.