Silken tofu is an excellent base for vegan creamy dips, dressings and sauces. The addition of lots of herbs, lemon and chilli turns this into a fresh and light noodle or pasta sauce. Equally good hot or cold this is perfect for an al fresco supper on a summer’s evening. Add more, less or different herbs according to your taste.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.