Serves 4 Total time: 30 minutes Ingredients Olive oil 1½ tbsp Medium potatoes 500 g Beef fillet medallions 8 x 100 g Watercress, trimmed 350 g FOR THE SALSA VERDE…
We whipped out a favourite from the spice drawer to create this sweet and fragrant vegan pavlova with cardamom and pineapple.
Keen to try something new? Or maybe you’re on the lookout for dairy alternatives. Make this chai cashew nut ice cream for a sweet treat!
With dairy milk alternatives becoming the norm, we thought this lovely date and cinnamon toasted rice milk would make a flavourful addition to your breakfast cereal.
Whether you are following the vegan way of life or have a dairy intolerance or allergy, this vegan Parmesan sprinkle is the perfect alternative to cheese. We're thinking it's pizza night tonight!
Whether you’re lactose intolerant, going dairy-free or just can’t resist this beautiful recipe, you won’t miss the milk in this decadent banana split health shake.
Love your classic creamy desserts, but can't eat dairy? Don't worry, you can have your crème brûlée and eat it too...