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A quick and easy vegetarian pastry that's delicious for a savoury lunch with salad, or cold for a picnic.
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This recipe is adapted from the original created by Marguerite Patten OBE, who shared recipes that could work within war rationing.
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These energy balls are packed with flavour and are a great alternative to buying expensive protein bars or breakfast bars.
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A simple and delicious rhubarb pudding. Serve hot with cream, ice cream or custard, or enjoy with yoghurt for breakfast.
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A delicious tray bake with a crunchy topping layered over a moist sponge base.
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Use up ripe bananas to make this deliciously simple banana bread with chocolate chips and a hint of cinnamon
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This loaf is made with plain flour rather than strong bread flour, and is crusty and full of flavour.
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A light cake with the flavours of a rhubarb and custard dessert, made with a mixture of homemade oat flour and plain flour.
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Chocolatey oats are topped with vanilla flavoured yoghurt, fruity mango puree and a mini creme egg for these luxurious overnight oats.
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A delicious plant-based version of one of the UK's favourite desserts.
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These fruity overnight oats have all the flavours of a blueberry muffin in an easy make-ahead breakfast.
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