We make these filled vegan breads a lot and serve them at weddings, festivals and fairs, they can be served warm or at room temperature.

It sounds tricky stuffing filling into

We’ve tried a good few recipes for shepherd’s pie (it’s the cottage pie on our menu) and like this one the most. It took a few tweaks though. It’s got

These little dumplings are lightly fried and then finished off by steaming. The wrappers around the outside are wafer thin and shiitake mushrooms give the filling a nice bite.

This is

Fairfoods Review 2013

Changes were afoot this year at Fairfoods, because it was the first full year we’ve done without making mail order cakes for Blue Lotus Cakes (which is no

We made two of our favourite dips today and wanted to share them with you. The black olive tapenade (pictured right) is whizzed up in a food processor and the

At first glance this looks complicated but each step is quite simple. And if you have some cake ready to pull out of the freezer you can save time.

Prepare in

This is our wheat-based nut roast. It has a few steps to it – toasted hazelnuts, charred pepper etc. – but they really add to the flavour.

However if you want

Use your favourite vegan chocolate for this.

Ingredients

16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base
60g creamed coconut (the coconut in a block)
75ml soya cream
35ml golden syrup
150g desiccated coconut
300g

These chocolate cupcakes are flavoured with hints of vanilla, cinnamon, nutmeg and orange to give a warm zesty flavour. For chocolate orange cupcakes leave out the spices. Use organic or