Banana & Vanilla Layer Cake

In celebration of Mother’s Day, I teamed up with the guys from Miele to create this Banana & Vanilla Layer Cake which is a ‘reinvention’ of a recipe from my childhood - my Mum’s banana cake. This recipe is very nostalgic to me as it’s the first cake I ever learnt to make as a child.

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Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding

This week’s new recipe is a caramel, date and fresh ginger self-saucing pudding. This comforting and delicious dessert is also vegan and only requires just a handful of key ingredients, hopefully, most of which you likely already have in your pantry!

I always strive to provide multiple ingredient options, allowing for easy substitutions as needed. In today's recipe, I've used oat milk, but feel free to opt for almond, rice, coconut, or dairy milk if you're not strictly following a vegan diet.

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Roasted Pumpkin with Radicchio, Honey Toasted Walnuts & Warm Honey Dressing

This week's new recipe is a roasted pumpkin salad with bitter radicchio, creamy blue cheese, honey-spiced walnuts, and topped with fresh chives and orange zest. It’s a delicious combination of textures and flavours: sweet, salty, soft, and crunchy - and also quite beautiful, those colours!

The recipe comes together quite quickly. The longest time is spent waiting for the pumpkin to roast. If you are strapped for time, you could simply chop the pumpkin into smaller pieces (1-2 inch chunks) and bake for 30-40 minutes.

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