Loaves, bakes, puffs and pastry – the golden, crackly, flaky and risen edges of plant-based baking.
These gentle little tarts are built from layers — cinnamon shortbread pastry, elderflower oat cream, and a damson curd set softly on the top. They’re floral, gently tart, and quietly exquisite. Made from parts, assembled by hand, and best served on a small plate with someone you like beside you.
A summer dish in two moods: one soft and hand-held, shared beside a stove in the woods; the other plated with care, a golden tart to serve with wine or quiet pride. Broad bean purée, toasted seeds, roasted tomatoes and a kiss of watercress carry through both. This is comfort, refined. Simplicity, remembered.
This cumin-scented flatbread is quick to make and deeply comforting — soft inside, crisp outside, and perfect for scooping. With just five ingredients and a little bit of play, it transforms a simple meal into something soulful. Best served warm from the skillet, brushed with oil and flecked with toasted seeds.
A rustic, open-faced tart that sings of spring — crisp wholemeal pastry, layered with wild garlic, new potatoes, soft leeks, and cherry tomatoes. The edges fold in like a hug, cradling the sunny veg. Simple, scenic, and surprisingly satisfying — this crostata is lovely eaten warm, but equally good sliced cold for a lunchbox or spring picnic.
Explore a scrumptious vegan quiche recipe with a flaky pastry crust, caramelised onions, and creamy spinach filling.
Try this vegan sweet gingerbread tart recipe for a winter dessert with a deliciously spiced pastry and seasonal plums.
Floofy lemon traybake is light, zesty and tender – an easy all-in-one cake that’s ideal for teatime, picnics or last-minute desserts.
Delight in a vegan puff pastry wellington packed with mushrooms and lentils, perfect for any celebration or indulgent meal.
'Fabulous! Wow! That just blew my taste buds away… The combination of flavours were incredible… I don't know how you do it.'
Chris F, Kendal; Black Labrador Member and Food Customer