Makes 15-20 biscuits, depending on the size you cut them. 400 g plain flour ((or gluten-free plain flour mix - I recommend Doves Farm Freee flours))40 g cornflour1 tbsp ground ginger1 tsp mixed spice1 tsp sea salt250 g unsalted butter250 g treacle1 tsp vanilla extract Combine the flour, cornflour, ground spices and salt in a mixing bowl and mix well. Set aside.Beat the butter (which should be at room temperature) together with the treacle and vanilla extract in another mixing bowl until creamy. It'll take about 2-3 minutes.In small batches, add some of the flour mixtures to the butter/treacle mixture and beat well in between. Keep adding until you have a rough, sticky dough. Add more flour until you have a stiff dough forming then stop.Turn out onto a chopping board and kneed very briefly (don't overdo this). Wrap in cling

4 cups oats (gluten free if needed)3/4 cup desiccated coconut1/4 cup chopped nuts of your choice (I like walnuts)1/4 cup dried cranberries1 tablespoon pumpkin seeds2 mashed bananas (extra ripe if possible)7 tablespoons maple syrup5 tablespoons almond butter (unsalted)5 tablespoons coconut oil1 teaspoon mixed spice Preheat the oven to 180 degrees Celcius and prepare a baking tray with greaseproof paperMash the bananas in a bowl with a fork and set asideIn another bowl, chuck in the oats, coconut, nuts, mixed spice, seeds and cranberries. Add a pinch of salt.In a large non-stick pan, heat the mashed bananas, almond butter, coconut oil and maple syrup until the oil has melted, then toss in the dry ingredients and mix wellPlace the mix on the baking tray, spreading evenly (around 1.5cm thick) and place in the oven for 25-30 minutes (keep an eye

I wish you could SMELL it! This is an amazing alternative Christmas Dinner side dish that will give your guests the chance to sample some delicious fermented festive fruits and veggies. It also makes great edible gifts when divided into smaller jars. This festive ferment will be a big people pleaser as an 'alternative' side dish at Christmas lunch. 1/2 white cabbage ((shredded))1/2 red cabbage ((shredded))300 g fresh cranberries5 cm piece of fresh ginger ((grated))zest & juice of 1 orangezest and juice of 1 lemon1 tsp ground mixed spice3 tsp sea saltcinnamon sticks, 2 x star anise, 10 x cloves Mix all the ingredients apart from the cinnamon sticks, star anise and cloves into a large mixing bowl. Stir to coat all of the vegetables with the salt and then massage until the veggies start to break down and water starts to

  340 g pasta160 g cashew nuts3 tbsp coconut milk ((full fat))140 ml water3 tbsp lemon juice1 tsp garlic powder2 tsp onion powder1 tsp smoked paprika4-6 tbsp BuyWholeFoodsOnline.com Brewer's Yeast ((<a href="https://www.buywholefoodsonline.com/brewers-yeast-1kg.html">https://www.buywholefoodsonline.com/brewers-yeast-1kg.html</a>))Toppingvegan parmesan or other vegan cheese1 tbsp fresh parsley Soak the cashew nuts in boiling water for 10 minutes. Meanwhile, cook the pasta to package instructions. Using a hand blender, mix all the other ingredients together (drain the cashews). Preheat the grill. (Add the yeast 1 tbsp at a time and add until it is to your taste. This can be a strong flavour if you're not used to it- https://www.buywholefoodsonline.com/brewers-yeast-1kg.html)Mix the pasta with the sauce and place in an ovenproof dish. Grate some vegan cheese over the top and sprinkle with fresh parsley. Place until the grill to melt the cheese and allow it to go crispy.

1 tin butter beans ((drained and rinsed))800 g tomatoes ((quartered))2 onions ((chopped in large chunks))2-3 cloves garlic ((peeled but keep the cloves whole))1 tsp smoked paprika1 tsp dried rosemary750 ml vegetable stock1 tbsp olive oil Preheat your oven to 180 degrees and line a large baking tray with greaseproof paper.On the tray, add the tomatoes, onions, whole garlic cloves and drizzle with olive oil and roast in the oven for 30-35 minutes, or until the vegetables start to brown on the edges.Remove from the oven and add the roasted vegetables to a large soup pot, cover with the vegetable stock and add 3/4 of the butter beans, the paprika, rosemary and salt/pepper to your taste and allow to simmer for 15 minutes.Using a stick blender, blend until smooth and then serve with some whole butterbeans on top.