Ingredients:

150g frozen peas
200ml whole milk
1 tbsp honey
1/2 tsp vanilla extract
Whipped cream (for topping)

Method:

• Blend peas, milk, honey and vanilla extract until smooth.
• Pour into a glass and top with whipped cream.
• Serve chilled and watch as people expect a minty vanilla shake!

Ingredients:

225g plain flour
150g unsalted butter (cold, cubed)
75g icing sugar
1 tsp vanilla extract
11/2 tsp wasabi paste
1 tbsp milk (if needed)

Method:

• Preheat oven to 170°C (150°C fan). Line a baking tray with parchment paper.
• In a bowl, sift flour and icing sugar together.
• Add butter and rub in with fingertips until mixture resembles breadcrumbs.
• Stir in vanilla extract and wasabi paste, kneading into a dough. If too dry, add a little milk.
• Roll dough to about 1cm thickness and cut into your desired shapes.
• Place on baking tray and chill for 15 minutes.
• Bake for 12-15 minutes until edges are lightly golden.
• Cool completely before serving and watch as unsuspecting victims take a bite expecting a matcha cookie!

Ingredients:

For the topping

4 large potatoes, peeled and boiled
50g butter
100ml milk
1/2 tsp salt
1/2 tsp garlic powder
12 cupcake cases

For the ‘buttercream’

100g cream cheese
2 tbsp Greek yoghurt
Yellow food colouring

Method:

• Mash the boiled potatoes with butter, milk, salt and garlic powder until smooth.
• Spoon the mash into cupcake cases and let cool.
• For the ‘buttercream,’ mix cream cheese and yoghurt, then add yellow food colouring for a ‘buttery’ look.
• Pipe onto the mashed potato ‘cupcakes’ and serve. Watch as your friends take a bite expecting something sweet!

Ingredients:

250g self-raising flour
50g unsalted butter (cold, cubed)
1 tbsp caster sugar
1 tsp vanilla paste
150ml milk
1 tbsp honey (plus extra for drizzling)
1 beaten egg (for glazing)

Method:

• Preheat oven to 200°C (180°C fan) and line a baking tray.
• In a bowl, rub the butter into the flour until it resembles breadcrumbs.
• Stir in sugar, then add vanilla paste, milk and honey. Mix until it forms a dough.
• Roll out on a floured surface to about 2cm thick. Cut into rounds.
• Place on the baking tray, brush with beaten egg and bake for 12-15 minutes until golden.
• Serve warm with butter, jam, or an extra drizzle of honey.

Ingredients:

500g fresh blueberries
300g granulated sugar
1 tbsp lemon juice
1 vanilla pod (split and seeds scraped)

Method:

• In a saucepan, combine blueberries, sugar, lemon juice and vanilla seeds. Add the empty vanilla pod for extra flavour.
• Heat gently, stirring until the sugar dissolves.
• Increase the heat and bring to a boil. Let it bubble for 10-15 minutes, stirring occasionally.
• Remove the vanilla pod and test for setting point (Setting point test: Place a spoonful of jam on a chilled plate. If it wrinkles when pushed with a finger, it’s ready)
• Pour into a sterilised jar, seal and allow to cool. Store in the fridge and use within 2 weeks.