These scones are a weekend breakfast favourite but are also perfect on an afternoon tea stand. Super simple to make and even quicker to eat… all of them!
A quinotto is simply a risotto-style dish but made using quinoa instead of Arborio or risotto rice. This refreshing and spring recipe from Modern Vegetarian Instant Pot® Cookbook combines leeks, peas and herbs with slices of salty halloumi cheese and is ideal for a quick lunch.
These elegant, shiny, almond-covered squares from The Cookie Jarare a favourite of friends and family. The great thing is that they’re so easy to make, which is just as well, as they disappear incredibly quickly!
This delicious mocktail from Wild Mocktails draws on the natural sweetness of red clover (Trifolium pratense) and meadowsweet (Filipendula ulmaria) flowers. You can always add a dash of bitters, which contain a tiny amount of alcohol, but these are optional.
Served with white bean purée and herby slaw, these po’ boys from First-Time Vegan are a plant-based ode to New Orleans’ old school charm and its new wave of creative cuisine.
The end of another year deserves a special celebratory gin and tonic doesn’t it? This bright and crisp drink from 'Winter Drinks' is a great way to say goodbye to one year and welcome in the next.
