We’ve tried out nearly 20 recipes from this book, here is our review.
Want a quick and easy bite to offer at a party? Try this. The ones pictured were served on a pre-wedding boat trip in Poole, Dorset.
Bread stick/s (see Notes)Olive oilVegan
This recipe is a firm favourite.
As well as the taste, it is easy to make (though there is quite a lot of chopping) and all the ingredients easy to obtain.
We finally found a use for the No egg sitting on our shelf, to make this tasty toast. This toast was served as a starter at our pop up café
Zesty lemon cuts into creamy coconut to give you this melt-in-the-mouth cheesecake. It is no-bake, so once you’ve made the base and whizzed the topping in a food processor you’re
If you like pickles and mayo you’ll love this dip. It combines a creamy texture with the sharp tang of vinegar and pickles. It’s really quick to make.
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.
This recipe makes a light, moist cake. You can vary the flavourings to get lemon, lemony vanilla or chocolate flavour. Variations are given at the end of the recipe.
This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.
4.5 oz (130g) plain white flour
2 teaspoons baking