Griddled Baby Gems with balsamic & goat’s cheese

Try a new way with lettuce and griddle your leaves on a high heat. Serve with vinaigrette and creamy cheese

Roasted sesame sweet potatoes & asparagus

Flavoured with Thai fish sauce, soy, ginger and garlic, this Asian-inspired dish makes a great accompaniment to meat, fish and tofu recipes

Vegan cherry & almond brownies

Deeply rich and decadent, this dairy- and egg-free chocolate bake makes an indulgent vegan treat

Lighter banoffee pie

Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling

Vegan cupcakes with banana & peanut butter

Employ some clever tricks to achieve a dairy-free bake – egg-free mayonnaise, almond milk and margarine fit the bill

Prawn, rice & mango jar salad

Be the envy of your colleagues with this healthy layered salad with soy and sesame dressing

Vegan rhubarb & custard bake

Use clever replacements in this dairy-free fruit pudding with soya custard. Serve as a cake or warm for pudding

Miso-glazed tofu steaks with beansprout salad & egg strands

Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch

Falafels with spicy tomato & cashew sauce & poached spring vegetables

A vegan and gluten-free chickpea feast with a delicious dipping sauce and poached asparagus, carrots, radishes and broad beans

Double Thai noodle salad with smoked aubergine, mango & avocado

This sharing platter is packed full of sunshine flavours and a whole range of textures. Dress with lime, soy and lemongrass