More than just a pretty face: vegan aubergine, courgette and spinach terrines with a luscious tomato and basil filling.

Vegan sundae with tapioca: waist-conscious ice cream balls, ready to be gobbled up by vegos and dairy-lovers alike.

A Japanese lunch: nutty sesame soba with edamame served alongside light-as-air asparagus and sweet potato tempura.

Beetroot white chocolate truffles in an outrageously self-involved shade of pink... rolled in edible petals for your Valentine.

Springtime fun: the easiest cassata ice cream you will ever make, perfect for using up Christmas panettone!

Sinful and sensuous: cherry gelée and compote paired with tonka ice cream and an almond tuile.

The ultimate Indian street food: crunchy onion bhajis paired with spicy lentil batons and mint raita.