• ▢ 2 mango large, ripe
• ▢ 1 lime juice and zest
• ▢ 200 g vanilla greek yoghurt
• ▢ 2 tbsp chia seeds

• ▢ 250 g milk chocolate good quality
• ▢ 75 g rice krispies
• ▢ 1 l vanilla ice cream good quality
• ▢ 200 g tinned caramel (dulce de leche)

• ▢ 200 g digestive biscuits
• ▢ 100 g butter
• ▢ 400 g white chocolate good quality, broken into pieces
• ▢ 250 g cream cheese full-fat
• ▢ 250 ml double cream
• ▢ 250 g mascarpone cheese
• ▢ 250 g blueberries plus extra for serving

• ▢ 175 g self-raising flour
• ▢ 110 g caster sugar
• ▢ 1 tsp baking powder
• ▢ 2 egg large
• ▢ 110 g butter softened
• ▢ 50 ml milk
• ▢ 1 tsp vanilla extract

For the strawberries & cream buttercream:

• ▢ 150 g butter softened
• ▢ ½ tsp vanilla extract
• ▢ 275 g icing sugar sifted
• ▢ 4 tbsp strawberry jam good quality

To decorate:

• ▢ 200 g strawberries fresh, halved

• ▢ 350 g self-raising flour
• ▢ 220 g caster sugar
• ▢ 2 tsp baking powder
• ▢ 4 egg large
• ▢ 220 g butter softened
• ▢ 100 ml milk
• ▢ 2 tsp vanilla extract

For the strawberries & cream buttercream:

• ▢ 300 g butter softened
• ▢ 1 tsp vanilla extract
• ▢ 550 g icing sugar sifted
• ▢ 8 tbsp strawberry jam good quality

To decorate:

• ▢ 400 g strawberries fresh, halved

• ▢ 300 g milk chocolate digestives
• ▢ 100 g butter melted and cooled
• ▢ 397 g canned caramel condensed milk
• ▢ 3 banana just ripe
• ▢ 500 ml double cream
• ▢ 120 g crunchie bars

For the pastry:

• ▢ 200 g plain flour plus extra for dusting
• ▢ 100 g butter plus extra for greasing
• ▢ 2 tbsp ice-cold water

For the filling:

• ▢ 200 g dark chocolate
• ▢ 90 g butter
• ▢ 4 egg large, free range
• ▢ 175 ml maple syrup
• ▢ 100 g dark brown sugar
• ▢ 175 g pecan nuts

For the cake:

• ▢ 225 g caster sugar
• ▢ 125 g unsalted butter
• ▢ 5 egg
• ▢ 1 tsp vanilla extract
• ▢ 200 g plain flour
• ▢ 1 tsp baking powder
• ▢ 125 ml milk
• ▢ 150 ml evaporated milk
• ▢ 170 ml condensed milk
• ▢ 100 ml double cream

To serve:

• ▢ 500 ml single cream
• ▢ 100 g caramel sauce

• ▢ 120 g gluten-free oats
• ▢ 1 tsp gluten-free baking powder
• ▢ 1 tbsp chia seeds or flax seeds or ground pumpkin seeds
• ▢ fine sea salt
• ▢ 100 ml milk soya, nut, dairy etc.
• ▢ 2 egg large, free range
• ▢ 150 g blueberries
• ▢ 1 tbsp coconut oil

To serve:

• ▢ 1 banana peeled and sliced
• ▢ 2 tbsp honey
• ▢ bee pollen
• ▢ 75 ml coconut yoghurt

• ▢ 240 g gluten-free oats
• ▢ 2 tsp gluten-free baking powder
• ▢ 2 tbsp chia seeds or flax seeds or ground pumpkin seeds
• ▢ fine sea salt
• ▢ 200 ml milk soya, nut, dairy etc.
• ▢ 4 egg large, free range
• ▢ 300 g blueberries
• ▢ 2 tbsp coconut oil

To serve:

• ▢ 1 banana peeled and sliced
• ▢ 4 tbsp honey
• ▢ bee pollen
• ▢ 150 ml coconut yoghurt

• ▢ 360 g gluten-free oats
• ▢ 3 tsp gluten-free baking powder
• ▢ 3 tbsp chia seeds or flax seeds or ground pumpkin seeds
• ▢ fine sea salt
• ▢ 300 ml milk soya, nut, dairy etc.
• ▢ 6 egg large, free range
• ▢ 450 g blueberries
• ▢ 3 tbsp coconut oil

To serve:

• ▢ 3 banana peeled and sliced
• ▢ 6 tbsp honey
• ▢ bee pollen
• ▢ 225 ml coconut yoghurt

• ▢ 480 g gluten-free oats
• ▢ 4 tsp gluten-free baking powder
• ▢ 4 tbsp chia seeds or flax seeds or ground pumpkin seeds
• ▢ fine sea salt
• ▢ 400 ml milk soya, nut, dairy etc.
• ▢ 8 egg large, free range
• ▢ 600 g blueberries
• ▢ 4 tbsp coconut oil

To serve:

• ▢ 4 banana peeled and sliced
• ▢ 8 tbsp honey
• ▢ bee pollen
• ▢ 300 ml coconut yoghurt

• ▢ 360 g pre-rolled all butter puff pastry
• ▢ 6 dessert apples
• ▢ 100 g caster sugar
• ▢ 1 pinch ground cinnamon
• ▢ 3 star anise
• ▢ 3 tbsp calvados
• ▢ 75 g butter

For the pastry:

• ▢ 200 g plain flour plus extra for dusting
• ▢ 100 g butter plus extra for greasing
• ▢ 75 g ground almonds
• ▢ 75 g icing sugar sifted
• ▢ ½ lemon zest
• ▢ 1 pinch fine salt
• ▢ 3 tbsp ice-cold water
• ▢ 1 egg yolk
• ▢ 1 tsp vanilla extract

For the filling:

• ▢ 150 g ricotta cheese
• ▢ 75 g mascarpone cheese
• ▢ 75 ml single cream
• ▢ 3 tbsp honey
• ▢ 3 egg large, free range
• ▢ ½ lemon zest
• ▢ 25 g pine nuts

• ▢ 6 Mars bars
• ▢ 150 g butter
• ▢ 120 g rice krispies
• ▢ 150 g milk chocolate

• ▢ 12 Mars bars
• ▢ 300 g butter
• ▢ 240 g rice krispies
• ▢ 300 g milk chocolate

• ▢ 200 g unsalted butter softened
• ▢ 200 g light brown soft sugar
• ▢ 100 g golden caster sugar
• ▢ 1 egg large
• ▢ 1 tsp vanilla extract
• ▢ 325 g plain flour
• ▢ ½ tsp bicarbonate of soda
• ▢ 1 tsp baking powder
• ▢ ½ tsp sea salt
• ▢ 100 g white chocolate
• ▢ 100 g dark chocolate
• ▢ vanilla ice cream to serve