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Vanilla Coconut Creams with Rhubarb Jelly

These vanilla coconut creams are my go-to vegan panna cotta, and these are topped with tart rhubarb jelly. They’re slightly firmer in texture than a traditional gelatine-set dessert due to the use of the plant-based setting agent agar-agar, which is made from algae. Popular throughout South-East Asia, you’ll find it (sometimes referred to simply as ‘agar’) at your local health food or Asian supermarket, though if buying from the latter, make sure you buy plain unflavoured agar as there’s often flavoured agar on offer as well. I recommend always using good-quality coconut milk containing only coconut and water, and free from additives and thickeners (Chantal Organics and Aroy-D both do great ones). If you find your rhubarb stalks are more on the green side of pink, you can add a couple of frozen raspberries to the puree for a natural colour boost.


Rhubarb & Rose Curd Tarts

These simple little no-bake tarts are the perfect thing for afternoon tea. If you don’t fancy making tarts, just make the curd to serve on toast, over yoghurt or with cake. If you find your rhubarb stalks are more green than pink, you can add a couple of frozen raspberries to the puree to enhance the colour.



You’ll find quinoa flour at selected supermarkets or health food stores. This dip will last in a covered container or jar in the fridge for four to five days. The crackers are best eaten on the day they’re made, but can be stored in an airtight container in the pantry for up to three days. Cucumber and snow pea crudités, as pictured on the previous page, make a fine addition too.

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