For this cheesecake we wanted to take things up a notch while staying true to our philosophy of keeping things simple. This recipe looks the part and it tastes incredible. Here’s what you need to know: We use Medjool dates in our base but any variety will do. Medjool tend to be on the larger scale so throw in an extra date if the variety you use is on the small side. You can also use up any leftover nuts for the base instead of almonds and walnuts: pecans or more cashews would also work. Ideally you’ll need to use a fast-powered blender to blend the soaked cashews into a super smooth filling…

Here’s what you need to know: We use a brand of extra-firm tofu which doesn’t require pressing. But if yours needs pressing, place a clean tea towel on a plate and place the drained tofu on top. Then balance a heavy object on top (we use a cast iron pot) and leave the tofu to drain for 15 minutes. You can substitute the tahini for peanut or almond butter if you prefer. Sometimes we make our own pickled red cabbage by thinly slicing the cabbage and leaving it to pickled for an hour or so in 1-2 tbsp of apple cider vinegar. You can also make this gluten-free using tamari instead of soy…

OK, so officially we’re still a few weeks from summer but that’s not holding us back. This is our new – and totally incredible – sangria recipe. We’re huge fans of this classic Spanish and Portuguese cocktail. Traditionally made with red wine, we’ve switched things up with rosé and our very own mixed berry syrup. The end result is a lighter sangria which has a wonderfully-balanced sweetness. But be warned! It’s easy to forget this sangria still packs an alcoholic punch. In fact, if you want turn the alcohol down a touch – like we sometimes do – you can simply top up with sparkling water instead of Prosecco. Here are a few…

Kung Pao is a classic. It appears in a few different varieties throughout China, but the dish originated in the Sichuan Province. Therefore, you can’t really call it Kung Pao without using the incredible Sichuan peppercorns. These fiery little pepper bombs are totally unique and they give this stir-fry its distinctive spicy aroma. You’ll find them in some supermarkets nowadays. If not, head to your local Asian supermarket. It’ll totally be worth the effort. There’s also some debate on how they should be used. Some restaurants in China will simply crush them and throw ’em into the stir-fry. This means more flavour, but it also means you’ll be picking out ‘gritty’ bits of…