Take a pizza from my heart For the ultimate no fuss meal or just a casual lunch Puff pastry topped with a spicy homemade red pesto, fresh tomatoes, vegan mozzarella, black olives and thyme. The house smells SO GOOD while this is cooking! Simply roll out a block of puff pastry, cut out a heart, spread over red pesto, sprinkle over toppings and bake in the oven for 15 mins at 200•c. Recipe for the red pesto below. Sending you love Spiced red pesto 250g sun-dried tomatoes pinch sea salt 4 tbsp pine nuts handful parsley 2 garlic cloves 100ml olive oil 1/2 tso chilli powder 1 tsp dried chilli seeds 1 tsp smoked paprika Add all ingredients to a food processor and blend for 2-3 minutes. Store in a clean jar in the fridge or freeze in ice cube trays.

Baked not fried, easy to prepare and ready in under 30 mins! They’re soooo much fun to make too Baked Marble Glazed Donuts 2 cups plain flour ½ cup coconut sugar 1.5 tsp baking powder ¼ tsp salt ¼ tsp nutmeg 1 tsp cinnamon 1 1/4cup almond milk ½ tsp apple cider vinegar ½ tsp vanilla extract 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water to form a gel) ¼ cup coconut oil, melted Glaze 2 cups icing sugar, sifted Vegan food colouring, liquid or gel (I used three different colours) Heat oven to 180•c and lightly grease your donut pan. Combine all dry ingredients with a whisk, then make a well in the middle. Add almond milk and vinegar to a jug, stirring them to combine and thicken slightly to form a vegan butter milk. Add the buttermilk, vanilla, chia egg and coconut oil, stirring slowly to gradually incorporate the flour until a soft batter is formed. Scoop or pipe donut batter into donut pan and smooth out on top. Bake for 10-12 minutes until a toothpick comes out clean. Allow to cool completely before decorating. To make frosting, add icing sugar to a small bowl and add in 4-5 drops of your chosen food colourings. Swirl the colour around with a chopstick and then dip donuts to glaze.

Low in sugar, easy to prepare with simple ingredients and loaded with a lush raspberry chia jam Love letter cookies (makes 10) 400g plain flour 2 tbsp icing sugar pinch of salt 200g vegan margarine 3 tbsp olive oil 350g raspberries 2 tbsp chia seeds 2 tbsp rice/maple syrup 1/2 lemon, juiced 2 tbsp icing sugar . Add flour, icing sugar, salt and margarine to a food processor and process until crumbly (or use your fingers). Mix the oil with 3 tbsps of cold water and gradually add to the crumbs until a dough forms. You may not need all the oil and water, so add gradually until it comes together. Flatten into a disc and wrap in plastic film for at least 30 mins. Add raspberries, chia seeds, rice syrup and lemon juice to a small pan and simmer for 10-15 minutes, until jammy. Roll out pastry into a big rectangle and cut out 3”x3” squares. Dab the edges of the squares with a little water. In a diamond shape, fold up bottom corner, then fold the sides in. Spoon in a couple of 2tsp of chia jam. Use leftover pastry to add little hearts on top. Bake in the oven for 15-20 mins at 200c, until starting to turn golden. Sprinkle with icing sugar before serving.