Ingredients:

2 cups of milk
1 tsp of ground tumeric
1/2 tsp of ground cinnamon
1/2 tsp Vanilla Mart Madagascan paste
Pinch of black pepper
2 cardamom cloves

Method:

• Add all of the ingredients to a saucepan over medium heat and bring to a simmer.
• Simmer for 10 minutes to let the flavours combine.
• Remove the cardamom cloves and pour into the mugs.
• Garnish with black pepper and enjoy.

Ingredients:

6 figs, stems removed and halved
100g granulated sugar
120ml water
1 tsp Vanilla Mart Madagascan paste
45ml gin
Tonic or soda water
Ice

Method:

To make the syrup:

• Add the figs, sugar and water to a pan and cook for 2 minutes.
• Add the vanilla paste and bring to boil. Cook for 5-7 minutes. Allow to cool.
• Strain to remove fig seeds.
• Store in an airtight container for up to one week.

To make the cocktail:

• Add the gin and syrup to a cocktail shaker filled with ice. Shake vigorously and then pour into ice-filled gin glasses.
• Top with soda water. Garnish with sliced figs and serve immediately.

Ingredients:

300g self – raising flour
1/2 tsp Vanilla Mart Madagascan paste
75g cold butter, cut into cubes
3 tbsp caster sugar
150ml milk
Beaten egg, to glaze
Pinch of salt
Jam and clotted cream, to serve

Method:

• Preheat the oven to 200°C.
• Sift the flour into a mixing bowl and add the butter. Rub together until the mixture resembles breadcrumbs.
• Stir in the sugar and salt. Pour in the milk and vanilla paste and mix to make a soft dough. Avoid over-mixing.
• Place the rough ball on a work surface that has been lightly dusted with flour.
• Knead the dough briefly, roll out to 1.5cm thickness and cut into rounds.
• Transfer to a baking sheet and brush the tops with egg wash.
• Bake for 10-12 minutes until they are risen and golden brown. Transfer to a cooking rack and leave to cool.
• Serve with clotted cream and jam and heavily debate which should go first with others.

Ingredients:

250g white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
3 eggs
350ml milk
120g melted butter
1 tsp Vanilla Mart Madagascan paste

Method:

• In a small bowl, stir together the dry ingredients (flour, baking powder and salt).
• In another bowl, mix the remaining ingredients (eggs, milk, butter, vanilla) add the dry ingredients and stir to just combine.
• Scoop a ladle full of batter onto a hot waffle iron and cook until light brown.
• Serve warm and top with your favourite fruit.

Ingredients:

200g unsalted butter
200g self – raising flour
150g golden caster sugar
50g coconut sugar
4 medium eggs
1/2 Vanilla Mart Madagascan pod
90g desiccated coconut
20g peanut butter
150g raspberry jam

Method:

• Pre-heat the oven to 160°C fan, line a 2lb loaf tin.
• Beat the butter, caster and coconut sugars.
• Add the flour, eggs, 70g of the desiccated coconut, vanilla seeds and beat again.
• Pour into the tin and bake for 50-55 minutes.
• Once the cake is cool, spread jam on the top and sprinkle the remaining coconut.