Whether you’re hosting lunch for the family or making a dish to share with friends, these sweet treats and main meal ideas will ensure everyone is catered for.
Hot Cross Bun, Custard & Blueberry Cake
By Anthea Cheng from Rainbow Nourishments, rainbownourishments.com
SERVES 8-10
prep 5 mins | cook 10 mins
• 6 shop-bought, dairy-free hot cross buns
• 600ml (20fl oz) soy milk
• 7 tbsp corn flour or corn starch
• 6 tbsp maple syrup, or to taste
• dash of vanilla bean powder
• 50g (1¾oz) fresh or frozen blueberries
1 Line the bottom of a 20cm loose bottom or springform cake tin with baking paper.
2 Slice hot cross buns in half width ways and place the bottom halves of the buns along the bottom of the cake tin. Use any spare spread to fill in the gaps.
3 For the custard filling, add the soy milk, cornflour, maple syrup and vanilla to a medium saucepan over a high heat. Mix with a spoon until thickened (it should be the thickness of yoghurt). Make sure there are no lumps.
4 Pour the custard on top of the hot cross buns and scatter blueberries on top. Arrange the remaining halves of hot cross bun onto the custard and set aside in the fridge.
5 When the custard is set or dry to the touch, remove the cake from the tin, slice and enjoy! To store, keep in an airtight container for up to 5 days.
PER SERVING (BASED ON 10) cals 173 | protein 4.7g | carbs 31.8g
fat 3g
saturate 0.2g
salt 0.40g
sugar 10.2g
Spring Ratatouille
by The Vegetarian Silver Spoon
MAKES 4
prep 20 mins | cook 30 mins
• 1 bunch of asparagus, ends trimmed
• juice of 1 lemon
• 4 artichokes
• 200g (7oz) baby courgettes
• 200g (7oz) cherry tomatoes
• 60ml (2fl oz) extra virgin olive oil
• 1 small red onion, cut into thin wedges
• 300g (10½oz) new potatoes, scrubbed and halved
• salt
• 40g (1½oz) salted peanuts, coarsely chopped
• handful of basil leaves
1 Peel the asparagus stalks with a vegetable peeler and slice them on an angle.
2 Fill a large bowl with cool water and add the lemon juice. Trim the artichokes, cut them into wedges, and cut the fuzzy choke from the centre, dropping the wedges into the bowl of lemon water as you go (this prevents them from browning).
3 Wash the courgettes and slice them thickly on an angle. Prick the tomatoes with the tip of a sma
