First, start your filling. Finely chop the dried pear or apple and mix in a bowl with your chosen liqueur or water. Set aside.
For the dough, melt the butter with the milk in a pan over a low heat. Stir in the saffron, set aside and allow to cool.
Mix the sugar, ½ a teaspoon of sea salt, yeast and flour in the bowl of a free-standing mixer. Gradually add the milk mixture and mix well.
Using the dough hook attachment on the mixer, knead for 15 minutes, or until silky and coming away from the sides of the bowl. Place in a greased bowl, cover and leave to rise for 1 hour, or until doubled in size.
Returning to the filling, drain the dried fruit and add to a bowl. Finely grate in the lemon zest, finely chop the hazelnuts and add along with rest of the filling ingredients, rubbing together with your fingers. Cover and set aside.
Preheat the oven to 180ºC/350ºF/gas 4.
Roll out the dough on a floured surface into a 28cm x 70cm rectangle. Spread the filling over the dough, leaving a 3cm border all the way around.
Roll the dough up from one of the longer ends, pressing the edge firmly to seal. Cut the roll in half lengthways, turn the pieces cut-side-up, then loosely twist around each other.
Bring the ends together into a ring, tuck one under the other, and press to seal. Transfer the wreath to a baking tray, cover with a clean tea towel and set aside for 30 minutes, or until increased by half its size.
Bake in the middle of the oven for 30 to 35 minutes, or until golden and the bottom sounds hollow when tapped. Allow to cool on a rack.
Meanwhile, whisk the icing sugar, cardamom 1 tablespoon of lemon juice and 2 tablespoons of water in a bowl. Drizzle over the wreath, and serve.
Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.
Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.
Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.
Whilst the cake cools make the buttercream. Place the egg white and sugar in a heatproof bowl over a pan of simmering water. Stir the mix until the egg white reach 60°c.
Transfer the egg whites and sugar into a stand mixer bowl and beat together until they increase in volume. This typically take 5-10 minutes. Whilst you continue to beat these, add small chunks of the butter and the vanilla extract until they are all incorporated in the bowl. Don’t worry if it begins to look curdled it will reform into smooth buttercream.
Spread the buttercream on top of your cake and top with flaked almonds or alternatively dessicated coconut.
500g strong white bread flour, plus extra for dusting
1 tsp dried yeast
1 tsp caster sugar
1 ½ tbsp olive oil, plus extra
For the tomato sauce
1 tbsp fresh basil, chopped (or ½ tsp dried oregano)
1 garlic clove, crushed
For the topping
200g vegan mozzarella-style cheese, grated
2 tomatoes, thinly sliced
Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)
Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.
Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.
575g Bramley apple(3 medium apples), peeled, cored and sliced to 1 cm thick
2 tbsp golden caster sugar
For the crumble
175g plain flour
110g golden caster sugar
110g dairy-free spread (we used Vitalite dairy-free spread)
1 tbsp rolled oats
1 tbsp demerara sugar
Oat-based vegan cream or custard, to serve
Heat the oven to 190C/170 fan/gas 5. Toss the apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand.
For the crumble topping, mix the flour and sugar in a bowl with a good pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub these in too.
Pour the crumble mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara sugar over evenly.
Place on a baking tray and put in the oven for 35-40 mins, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 mins before serving.