Silken Tofu Mango and lime cream pots (vegan)

An easy little dessert if you have vegan, lactose intolerant or simply gastro-curious guests to spoil. Lotus biscuits, like Oréos, are miraculously vegan.

For 3-4 small pots
10 minutes preparation
1 hour resting

500ml carton of chilled silken tofu
4 tablespoons white sugar
1 teaspoon vanilla extract
250g mango – fresh or frozen and defrosted
100g pineapple – fresh or frozen and defrosted
Juice and grated zest of a lime
12 mini Lotus biscuits

Put all the ingredients, except the biscuits, into a blender and blitz until smooth.

Crumble the biscuits into the base of 3 or 4 pretty glasses and pour the cream on top. Chill for an hour or so in the fridge before serving with some more biscuit crumbled on top.

Peach and custard pie

It may not be a looker, but this recipe is a real keeper, and good with any tart fruit such as apricots or apples.

For 6 – 8
10 minutes preparation
50 minutes cooking

75g butter, melted then cooled
2 large eggs plus a yolk
250g sugar
75g crème fraiche
150g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
About 300g peaches or nectarines, cut into chunks, peeled if you prefer

Heat the oven to 180C. Grease and line a 22cm cake tin.

Beat the eggs, egg yolk and 200g of sugar until they are frothy and pale. Whisk the cream, vanilla and butter together and then add to the eggs. Fold in the flour and baking powder and mix until smooth.

Pour the batter into the tin and set the peach or nectarine chunks on top. Sprinkle with the remaining sugar and bake for 45 – 50 minutes. Remove from the oven and leave to cool for a few minutes before unmoulding and letting cool completely. Serve with ice cream and custard.