A blueberry coulis topped with vegan yoghurt, homemade pistachio and macademia nut granola and fresh blackberries.

Chewy blueberry meringues topped with a blueberry yoghurt and fresh blueberries. Made from aquafaba – 100% vegan.

Basil infused homemade pasta stuffed full of minty broad beans and peas, with asparagus, pesto, courgette and pine nuts. Vegan.

A rich, dense, fudgy chocolate cake topped with vanilla buttercream icing and fresh passion fruit. Vegan.

A roasted red pepper and sundried tomato dip, flavoured with garlic, lemon and parsley, with homemade dough balls for dunking. Vegan.

Delicious french toast made with almond milk topped with sliced fresh fruit, nut and seeds.

A vegan lentil ragu served up inside a jacket potato topped with creamy vegan mash.

Homemade fresh ravioli stuffed full of beetroot, topped with crispy sage, pine nuts and toasted breadcrumbs. Vegan.

Delicious quesadillas stuffed full of sweet potato, red peppers, avocado and black beans. Vegan.

Vegan cheesecakes made from coconut, chocolate and cashew on a biscuit base topped with roasted chopped hazelnuts.

A rich, dark gingerbread perfect for the construction of a gingerbread house. Dairy and egg free, vegan.

Three layers of sweet goodness, a crumbly shortbread topped with sweet caramel with a smooth layer of chocolate on top. Vegan.

Tropical vegan coconut and lime biscuits with a zesty lime drizzle. Vegan.

Fluffy vegan pancakes topped with a fruity blueberry sauce. Perfect for brunch.

Delicious chocolate and raspberry tarts with a buttery, biscuity crust and a creamy chocolate ganache. Vegan.

Delicious creamy spaghetti with an avocado pesto sauce topped with roasted cherry tomatoes, courgette and basil.