High-protein blueberry baked oats made with Rolled BARLEYMAX Super Flakes, topped with a creamy cheesecake-style yoghurt and fresh blueberries.
This Triple Garlic Focaccia combines the fluffy texture of focaccia with three layers of garlic flavour for the ultimate garlic focaccia. Sweet, buttery confit garlic, savoury garlic granules and a punchy fresh garlic herb topping make this one you’ll be making repeatedly.
A festive and fun twist on the viral date bark featuring pomegranate and freeze dried strawberries.
Soft, buttery vanilla muffins bursting with juicy raspberries and pockets of melted chocolate, finished with a crisp sugar-crusted top.
Soft, airy focaccia finished with pesto and parmesan, paired with jammy roasted tomatoes.
Golden, curled corn ribs packed with OLD BAY flavour and served with a zesty yoghurt dip.
Crispy, golden okra fries with warm spices and a crunchy coating. Perfect served with my chipotle yoghurt for a seriously moreish experience.
Caramelised hasselback purple sweet potatoes finished with crunchy dukkah and creamy harissa yoghurt.
These Jam Filled Hot Cross Buns are made completely dairy-free, and are a delightful twist on the traditional Easter treat but with the same nostalgic spices.
Sweet roasted Dutch carrots topped with a punchy carrot top pesto. It’s a simple, flavour packed way to use the whole vegetable.
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