This recipe is delivered with a warning: this stollen, despite its understated, simple, appearance, is highly addictive. I ate almost an entire stollen in one day and felt quite sorry for myself afterwards (guilt streaked sugar-overload), so arm yourself with friends or a freezer before making it

This cake is heady with the spirit of Tuscany. The grapes combined with the harmonious perfumed trio of orange, almond and vanilla is particularly luscious, and peculiar to Italian baking. The use of olive oil instead of butter, and the addition of ground almonds make it so moist and sumptuous. The flavour tends to develop after a day, so I’d advise making this a day or two in advance of eating (storing it an airtight container or covering the top of the cake tin until ready to serve).

It’s the perfect cake for vegans and non-vegans alike: no weird gums or chemicals or frogspawn-y aquafaba, and it doesn't even need them. It’s moist, sticky and absurdly moreish. It can stand proudly beside any egg-containing cake, and win over any vegan cake-hating sceptic. When I say it’s easy to make, I mean it is exceptionally easy. It can be whipped up in under 10 minutes and, if you're making mini loaves, it bakes within 10 minutes too.

This cheesecake speaks for itself. It combines my three of my favourite things: lotus biscuits, white chocolate and passionfruit. The lotus biscuits make the perfect base, providing an almost umami, caramelised base.

The cake is tender and chocolatey and, when cut open, reveals a molten centre. The raspberries add that vital fresh astringency to cut through the sweetness and make a second piece impossibly hard to resist.

Once again, this recipe comes with a disclaimer that despite being vegan, the cake does not vaguely taste “vegan”.

So, I’ve got the solution. Why make loads when you can make one large pancake to divide between your salivating guests? This is the pancake to top all pancakes – it makes even the most indulgent of American pancakes look pitiful and mean. It’s giant, thic(cc)k, pillowy and stuffed with blueberries. It can be dressed up, piled high with tumbled berries and drenched with lashings of maple syrup. 

if I have a vegan chocolate cake, it needs to meet or surpass its non-vegan equivalent in taste, in texture and in appearance.

And, it most certainly cannot have any weird artificial or suspicious gunk holding it together. 

Anyway, I stumbled across a basic recipe online: it came out disturbingly black, and tasted acrid. And I tried an online vegan icing recipe: it was revoltingly oily, and tear-inducingly bitter. So, I’ve chopped and changed and adjusted and refined, and this is the result: cupcakes that are juicy, fluffy, tender, and moist, with a smooth, creamy chocolatey icing. 

They are so good that I guarantee no one will guess they’re vegan.

This the perfect non-picnic picnic cake. It’s light with a cloudy vanilla sponge, and laced with fresh cherries which burst in your mouth and whose astringency perfectly cut through the smooth rich vanilla-cream. I keep the cherries fresh and unadulterated so as to keep the cake not too sweet, with a hint of cherry jam just to counter too much acidity.

The ideal combo of oatmeal, pancake and muffin. They’re protein and fibre-full and naturally sweet (no refined sugar), bursting with berries (zero dryness here) and filling. They’re quick to make, and super convenient as they can be made in advance, frozen and defrosted when cravings strike. They also look rather irresistible on any breakfast table, so great for when you have guests.