Today is National Banana Day and it got us thinking what to do with those overripe bananas currently languishing in our fruit bowl.
It’s the wild garlic season, and here are our favourite recipes
This is a full flavoured, sugar free alternative to shop bought pasta sauces. Use with rice, added to soups, or as a dip. Try adding chopped fresh oregano, thyme and/or basil if you have them to hand.
The spicy bean balls and tomato sauce are knock-outs in terms of flavour. Believing in honesty being the best policy, I’m not sure that homemade gluten free spaghetti necessarily warrants the effort involved.
These little festive treats are perfect served warm in front of a roaring fire. Enjoy with a cuppa or even a little glass of sherry, whatever you fancy!
This delicious, zingy chutney is the perfect accompaniment to cheese and biscuits but also makes the perfect homemade Christmas gift.
You’d be hard pushed to know this moreish Banana and Pecan Oat Bar was not only dairy free but vegan too.
These nutty little biscuits taste gorgeous dusted with freeze dried raspberry powder and served with a large scoop of your favourite vegan ice cream…
This super speedy recipe is an Easter twist on our Almond & Lightly Salted Pistachio cookies that we used to make here at the bakery.
These dinky little doughnuts are not only gluten free but dairy free and vegan too!
We’ve covered ours in a beetroot icing but you could always dip yours in dairy-free chocolate for an even more indulgent treat!
