This delicious two-bite, beetroot delight tastes as fabulous as it looks! To up the presentation factor, we have piped the beetroot hummus onto the crostini using a piping bag, but you can also dollop it on carefully with a spoon. #Vegan #DairyFree #SummerSnacks This scrumptious combination of creamy pesto, asparagus tips, marinated mushrooms, pistachios and pea shoots served on crispy crostini can be thrown together in a flash. Makes 16 crostini. #DairyFree #Vegan #SummerSnacks This #DairyFree version of traditional Caprese Crostini is a super quick snack that is great for entertaining too. This delicious #PlantBased take on traditional Mac & Cheese elevates a family fave to a whole new level. Wonderfully comforting and creamy, with a sweet'n spicy kick, it's a great option for #MeatlessMondays #TheDairyIntolerant or #Vegans. Recipe serves 6. Goes really well with a crisp, fresh, green salad on the side too! TOP TIP: This recipe reheats really well, so you can store leftovers in the fridge as an easy mid-afternoon or late-night snack. This #eggfree & #dairyfree zesty treat is an easy-peasy summery snack. Keeps chilled for up to five days. Makes approx. 24 bite-sized pieces. If you fancy something a little different, you can't go past these delicious stuffed duck bao. A cinch to prepare these take less than 20 minutes from start to finish. Recipe makes 6 stuffed bao, which is ample for two people, or a great snack for three. These pint-sized pies are a delicious addition to grazing platters or serve with salad as a light supper. Best served warm. Any left-over pastry can be repurposed into cheese twists. For Vegan friends you can sub the cheeses for your plant-based feta and cheddar options and for the egg wash use aquafaba (the juice from canned chickpeas) mixed with a little corn syrup. TOP TIPS: The spinach mixture can be made 2 days in advance and stored in the fridge in a glass container with a lid. You can also prep these pies up to a week in advance, first freeze the unbaked pies on a tray until solid (without the egg wash). Then wrap each pie individually in cling film or baking paper and store back in the freezer in a lidded container. When ready to serve, no need to thaw, simply add egg wash and bake. Bursting with flavour these tasty bites are the ultimate summer entertaining snack or a sumptuous light supper using leftover festive prawns in the freezer. For Vegan friends, you can sub the prawns for chopped canned palm hearts- look for the fair trade Eskal brand that uses sustainable Bactris Gasipea also known as peach palm. You will need to panfry the palm hearts in the buttery spiced mix for longer than the prawns approx 5-10 minutes till heated through. This luscious, dairy-free take on a classic Italian dessert is light, refreshing and the perfect cooling treat after a warm day at the beach. Recipe makes 4 panna cotta Oh these #dairy-free croquettes are soooo very good. Prep time is 30 mins and cooking time is 15 mins and you will be rewarded! Recipe makes 16 croquettes. You can opt for traditional ham or a plant-based vegan ham, either way the results are stunning. A great starter for a BBQ or festive gathering. TOP TIPS: · All ham varies in saltiness so be careful not to over-season your croquettes. · Rolling dough in cling film to harden and form an even shape makes it easier to slice later. · The trick with these in in the oil- use Rice Bran Oil if you can. Heat the vegetable oil in a large, broad-based saucepan over a high heat to about 220 – 230 C. Use a kitchen thermometer if available, or be very careful not to let the oil smoke and burn.” 
Beetroot Hummus, Feta & Pistachio Crostini (Vegan)
Pesto, Asparagus & Mushroom Crostini (Vegan)
Easy Caprese Crostini (Vegan)
Mac & Cheese (Dairy-Free)
Frosted Lemon Shortbread (Vegan)
Last Minute Sticky Duck Bao (Dairy Free)
Mini Spinach Pies (Vegetarian)
Prawn, Mango & Avocado Crostini Bites (Flexitarian)
Coconut & Lime Panna Cotta with Macadamia Shortbread Crumb & Tropical Fruits (Vegan)
Croquettes With Ham* & Peas with Cashew Cream Dip (Dairy-Free)
