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Sacla recommend using it in place of white sauce in any regular recipe you may be trying to convert, or to slather it in between you lasagne layers, or to stir it into a vegan mac and cheese. Now pie time – fish pie is a well-loved British dish – made with an assortment of white fish, and usually one of the smoked variety. In a large saucepan, fry the leeks and garlic over a medium heat until the leeks and softened and the garlic is fragrant Add in the smoked paprika, and stir to coat the vegetables in it With you hands, separate out the individual slices of banana blossom (they look much like an artichoke heart does, and you can use the core in the filling as well – no waste! ). Add them to the pan, also with the shredded shiitake mushrooms, lemon juice, kelp flakes and fish sauce, if using.

And while it wasn’t a digital detox of any means (who can say no to the temptations of Pinterest? ), I just needed to take a little step back to cure my cooking equivalent of writer’s block. Another trick I like to do, for a little lamination, is to fold the dough over (like you would when making a rough puff pastry) like a book. I like to go for jam that verges on the cusp of sour – so the tartness provides some relief from the sweet, buttery scone. While I am far too lazy to make my own jam, and complicate an otherwise effortless bake – if you have a rather large strawberry haul, this chia jam is a quick way to whip up the perfect filler for your thyme scone.

Vegan clafoutis is the perfect height-of-the-summer pudding - succulent, melting apricots suspended in a silky, almond-laced custard. Perfect topped with a (generous! ) scoop of ice cream Preheat the oven to 200C. Grease a cast iron skillet (or an 8 or 9 inch ceramic pie dish or heavy cake pan) well and set this aside In a food processor or blender, add silken tofu and almond extract, coconut milk, custard powder, aquafaba, brandy and lemon zest - and blend until smooth. * If you do not have bird custard powder, or any other sort of egg-free custard powder, simply use 1 tbsp of cornstarch or tapioca flour and a pinch of turmeric for colour.

And what better a time to honour this cycle than in the spring – when screaming pink radishes are pulled from the earth, and wild garlic threatens to grow over every inch of woodland floor? I transformed my little haul into a vegan wild garlic pesto – simultaneously soothing and explosive. I slather mine over rounds of golden socca – a gluten-free flatbread-slash-pancake made with chickpea flour – and scatter slivers of radish (for some clean contrast) and lengths of grilled asparagus. This spring socca is topped with a fantastically fresh wild garlic pesto and grilled spears of asparagus and radishes.