Latest articles and recipes
Chocolate, Cherry & Pistachio Fridge cake
A fridge cake fit for a queen: this tiffin combines all our favourite ingredients – glacé cherries, chocolate, pistachios and golden syrup.
Coconut & Mango Yogurt cake
I ate three slices of this cake standing up at the counter the first time it came out of the oven – it’s that good. The yogurt, along with the desiccated coconut, makes this a wonderfully light sponge under the roasted mango; I’d consider serving it for breakfast.
Raspberry and White Chocolate Cookies
These refined sugar-free raspberry and white chocolate cookies really do hit the spot with a nice cuppa. They also make great lunchbox treats or after-school snacks that are packed with nutritious ingredients.
Chocolate Cheesecake
This dessert looks impressive but is so easy to make with digestive biscuits and a topping of fresh raspberries.
Oat flour apple and blackberry crumble
This apple and blackberry crumble is the most delicious autumnal family dessert and can easily be made vegan too. Serve with custard, cream or ice cream.
Leftover lemon, gin and tonic syrup with strawberries
This syrup is such a lovely way to elevate a simple bowl of strawberries and cream and makes a perfect barbecue dessert
Chocolate and peanut bonbons
Ok, so most people call these energy balls, but when my daughter suggested naming this recipe bonbons, I went with it.
Easy elderflower cordial
Elderflowers are one of the easiest ingredients to forage and you need no special skills.
Gorgeous granola
This is more like a cross between granola and muesli. Shop-bought granola sticks together in those delicious clumps, but those clumps form because of added sweeteners such as maple or honey.
Anna Jones’ peas, salted lemon and sticky dates
The fresh flavours of peas with salted lemon, sweet, sticky dates and creamy ricotta is a dreamy combination for a next-level toast topping.
Anna Jones’ green chickpea pancakes
Green spinach pancakes are so quick to make – just add delicious toppings for a perfect healthy brunch.
Anna Jones’ piquant smoked paprika pasta bake
Italy meets Spain in the rich, smoky flavours of this simple and hearty fennel and pepper pasta bake.
Sustainable eating with Anna Jones
Food writer and author Anna Jones shares her tales of lockdown, launching her latest book and opening up the conversation around climate change and cooking.
Jasmine Harman’s plant-based life
TV presenter and Veganuary Ambassador Jasmine Harman says the path to going vegan wasn’t always easy, but now living a plant-centred lifestyle is second nature.
Hazelnut and orange cake
Roasted, ground hazelnuts give this cake its wonderful flavour and aroma. A handful of ingredients and very little preparation time result in a fabulous cake the whole family will love.
Coconut chocolate bunny biscuits
These sweet rabbit biscuits have a melt in the mouth consistency and are always a hit for a spring afternoon tea.
Easter nest carrot cakes
These cute nest cakes will be a huge favourite with children. Just top with Easter-themed sweets or any of your favourite treats.
Stuffed peppers with orzo
No retro vegetarian menu would be complete without stuffed peppers – it’s an absolute classic for a reason and most cuisines have their own version of this recipe. We’ve given it a new lease of life, revamping it with Spanish flavours for a rich, warming dish.