This is the ultimate cheat’s dessert recipe — so easy yet so delicious. Make sure you let the chia seeds set properly for at least four hours in the fridge, ideally overnight prior to serving.

Make the most of mango season with these deliciously light mango cups. The freshness of the mango combines beautifully with the creaminess of whipped ricotta and the indulgent crunch of honey-roasted macadamias.

Enjoy this vegan peach crisp made with ripe peaches, coconut oil and maple syrup — a delicious, refined-sugar-free summer treat.

Wholesome raspberry upside-down cake made with almond flour, rich in protein, healthy fats and antioxidants for balanced, nourishing indulgence.

This veggie stack is rich in flavour and textures and delivers satisfaction on a plate. No need for any meat here!

Lentil Bolognese with pantry staples and leftover veggies — high in fibre and plant protein for a nutritious, energy-boosting meal.

A comforting, home-inspired dish adapted to a quick, gluten-free base — a modern twist on a family-favourite recipe.

Heirloom or young carrots tossed with dukkah make a versatile, flavour-packed dish you’ll want to recreate again and again.

Once all the prep is done for this recipe, it can cook away in the oven and when ready taken straight to the table to be dished up. The tomato and onion bakes into a delicious sauce to accompany the mushrooms.

This Indian baked vegetable dish shows the vibrant versatility of plant-based cooking with its bold flavours and varied textures. Sweet potatoes and cauliflower are roasted with spices and seasoning, creating a warm, slightly sweet base. Crunchy almonds and leafy greens add texture, while a creamy dressing of yoghurt, lime juice and spices brings a tangy finish that ties it all together beautifully.

Eggplant “meatballs” in herby tomato sauce, topped with creamy bocconcini — a hearty, plant-based, nourishing meal.

Celebrate seasonal veggies with a homemade “gheeonnaise” sauce — perfect for a tasty, fresh, pre-dinner snack or entrée.