Mediterranean roast potatoes are a great alternative to the norm, you can make them as spicy as you wish with paprika too! INGREDIENTS 1.2kg (2½lb) small-medium waxy potatoes – we used Charlotte and Roseval 1tbsp olive oil 1tbsp dried oregano Sprinkle of paprika 25g (1oz) sun-dried tomatoes, finely chopped Small handful fresh parsley, finely chopped

Lime and Coconut Cheesecake is going to require you to add a few extras into your shopping basket, that said it really is a lovely dessert suitable for vegetarians and vegans. INGREDIENTS 9 oz (250g) vegan ginger biscuits 2 dssp vegetable oil 5 oz (145g) block creamed coconut 2 limes 12 oz (350g) firm silken

Custard Creams are a bit of a naughty treat, and who doesn’t like custard?! Biscuit 9 oz (250g) vegan margarine 4 oz (125g) icing sugar 1 tbsp soya flour 1 tbsp vegetable oil 1 tsp vanilla essence 1 1/2 tsp baking powder 3 oz (90g) custard powder 10 oz (280g) plain flour Filling 2 tbsp

Strawberry mousse, who can resist? It’s a really quick and easy dessert… Ingredients 1 1/2 cups silken tofu 1/3 cup vegetable oil 1/2 cup sugar 1 1/2 cups fresh ripe strawberries, sliced 1 tsp vanilla essence 1 tbsp lemon juice Method 1. Blend all the ingredients in a blender until smooth. 2. Pour into individual

Cauliflower Cheese Soup is a great vegan filling main meal. Ingredients 1 medium cauliflower, approx 1lb 6oz (600g) 2 tsp vegetable bouillon 1 oz (30g) vegan margarine 1 medium onion, chopped 7 oz (200g) broccoli, roughly chopped 1 pint (570ml) soya milk 1 1/2 oz (40g) Parmazano   Method 1. Divide the cauliflower into florets,