Ingredients

-50ml gin (we like Bombay Sapphire for this recipe)
-100ml lemon tonic water (try Fever-Tree)
-10ml orange blossom honey
-Ice
To Garnish :

-Straw
-Long orange peel twist

Directions

Drizzle the honey into the bottom of a tall glass and add the gin.

Stir to mix fully, then add plenty of cubed ice.

Top with the lemon tonic water and stir to combine.

Finish by spritzing the orange peel over the top and sides of the glass. Then, feed the peel into the glass around the ice creating a spiral effect.

Ingredients

-30 mint leaves
-1 shot stem ginger syrup
-1 750ml bottle of light rum
-1L ginger ale
-Juice and pulp of 8 limes

Directions

1-Bruise the mint leaves and put in to a large jug.

2-Mix in the syrup and the lime before adding the rum and ginger ale and serve.

Ingredients

-2 tsp vegetable oil
-1 onion, diced
-1 tbsp finely chopped fresh ginger
-1 tbsp vegan Thai red curry paste
-1 tsp salt
-660g /1 lb 7 oz sweet potatoes, diced
-400ml / 14 fl oz canned reduced-fat coconut milk
-1 litre / 1¾ pints vegan stock
-Juice of 1 lime
-30g / 1 oz finely chopped fresh coriander, to garnish

Ingredients

1-In a large, heavy-based saucepan, heat the oil over a medium–high heat. Add the onion and ginger and cook, stirring, for about 5 minutes or until soft.

2-Add the curry paste and salt and cook, stirring, for a further minute or so. Add the sweet potatoes, coconut milk and stock and bring to the boil. Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the sweet potatoes are soft.

3-Purée the soup, either in batches in a blender or food processor or using a hand-held blender. Return the soup to the heat and bring back up to a simmer. Just before serving, stir in the lime juice.

4-Serve hot, garnished with coriander.

Ingredients

-Vegan margarine, for greasing
-300g / 10 1/2 oz plain flour
-50g / 1 3/4 oz cocoa powder
-1 tsp baking powder
-1 tsp bicarbonate of soda
-1/2 tsp salt
-300g / 10 1/2 oz granulated sugar
-375 ml/13 fl oz soya milk
-125 ml/4 fl oz rapeseed oil
-7 tbsp seedless raspberry jam
-1 tsp vanilla extract

For the icing :
-40ml / 1 1/2 fl oz soya milk
-85g / 3 oz vegan dark chocolate, broken into small pieces
-60g / 2 1/4 oz icing sugar
-1 tbsp maple syrup
-Fresh raspberries, to decorate

Directions

Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm/9 inch cake tin and line with baking paper.

Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.

Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before icing.

To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. Top with a few fresh raspberries.

Ingredients

-½ c. unsalted butter
-1½ c. sugar
-4 large egg yolks
-3 tbsp. red food coloring
-1½ tsp. vanilla extract
-¼ c. cocoa
-1 tsp. salt
-1 c. Buttermilk
-2¼ c. sifted cake flour
-1 tsp. baking soda
-1 tsp. white vinegar

Directions

Make the batter: 

Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable-oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, the vanilla, and the cocoa together. Reduce mixer speed to low and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.

Bake the cake: 

Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto wire rack to cool completely.

Ice the cake: 

Use a serrated knife to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides with remaining icing.

Ingredients

-200g tempeh, seitan or firm tofu
-2 tbsp vegetable oil
-250g bok choi leaves, halved lengthways
-Handful of fresh coriander, finely chopped
-2 spring onions, sliced
-For the maple and orange glaze
-1 tsp toasted sesame oil
-2cm fresh ginger, finely grated
-1 clove of garlic, crushed

-½ red chilli, deseeded and finely diced
-3 tbsp tamari
-2½ tbsp maple syrup
-Zest and juice of ½ an orange
-1 tbsp rice wine vinegar
-For the miso noodle broth
-135g soba noodles
-1 tablespoon tamari
-1 star anise
-3½ tbsp brown rice miso

Directions

Drain the tempeh, dry and press out the excess liquid with kitchen paper. Warm the sesame oil in a small pan and add the ginger and garlic. Fry for a minute, then add the rest of the glaze ingredients. Slowly bring to a boil, then gently simmer for 5 minutes. Add the tempeh and cover. Set aside to marinate for 30 minutes to an hour.

Heat 1 tbsp of oil in a frying pan, and when hot add the tempeh, keeping the marinade. Fry for around 2 minutes, adding the marinade gradually until the glaze becomes sticky – this should take around 10 minutes. Set aside, cover and keep warm.

Cook your noodles according to the instructions on the pack. Drain, reserving about 500ml of the water, then keep the noodles warm in a bowl, stirring in a little oil.

Pour the noodle water back into the pan, put back on the heat and add the tamari and star anise. Put the miso into a small bowl and mix in a couple of tbsp of the warm water. Add this paste to the pan and keep covered, simmering the broth on a low heat. The flavour should be strong – add more tamari and miso if needed.

Heat ½ tbsp oil in your frying pan and add the bok choi. Cook for 2 minutes on a high heat, then add 3 tbsp of the miso broth and continue cooking for 1 more minute. Bring the broth to a slow boil. Divide your noodles between warm bowls, top with bok choi and ladle over some of the broth. Then stack on a pile of tempeh, topped with some sliced spring onions and a scattering of fresh coriander.

Ingredients

-1 tbsp sunflower oil
-1 medium onion, chopped
-2 garlic cloves, minced
-2 stalks celery, chopped
-2 carrots, chopped
-2 bay leaves
-4 tsp paprika
-3 cups tomato juice
-1/2 cup tomato paste
-2 - 2 1/2 tsp dried thyme
-1 small green bell pepper, seeded and chopped
-1 small red bell pepper, seeded and chopped
-3 cups vegetable bouillon
-1 (15-oz) can coconut milk
-½ cup long-grain rice
-1 (15-oz) can red kidney beans
-sea salt and black pepper for the croutons
-3 cups day-old bread cubes
-2 tbsp olive oil

Directions

1-Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft. Add the garlic, celery, carrots, peppers, bay leaves, and 2 teaspoons of paprika, and cook for another 5 minutes.

2-Stir in the tomato juice, tomato paste and thyme leaves, then cook for 5 minutes. Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

3-Add the kidney beans and cook for another 15 minutes. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.

4-To make the croutons, toss the cubes of stale bread with the olive oil, 2 teaspoons of paprika, and thyme. Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.