Ingredients:

250ml coconut milk
2 tbsp chia seeds
1 tbsp maple syrup
1/2 tsp vanilla extract
Mint leaves, to garnish

Method:

• In a bowl or jar, mix coconut milk, chia seeds, vanilla extract and maple syrup.
• Let sit for 10 minutes, stir again, then refrigerate for 4 hours or overnight.
• Garnish with a mint leaf before serving.

Ingredients:

2 medium carrots, peeled and sliced
2 parsnips, peeled and sliced
6 scallops, cleaned and patted dry
Olive oil
Salt and pepper
1 tsp vanilla paste
2 tbsp balsamic vinegar

Method:

• Preheat oven to 200°C (fan). Toss the carrots and parsnips in olive oil, salt and pepper.
• Roast the vegetables for 25–30 minutes, flipping halfway.
• Meanwhile, in a hot pan, cook the scallops with a little olive oil for 2-3 minutes per side until golden and cooked through.
• In a separate small pan, mix balsamic vinegar with vanilla paste and warm gently.
• Plate the roasted vegetables and scallops. Drizzle with the vanilla balsamic glaze.

Ingredients:

2 ripe bananas, mashed
75g rolled oats
100g plain flour
1 tsp baking powder
1 egg
100ml milk (any kind)
1 tsp vanilla extract
50g light brown sugar (optional)

Method:

• Preheat the oven to 180°C (fan) and line a muffin tin.
• In a bowl, mash the bananas and stir in the egg, milk, vanilla extract and sugar.
• Add the flour, oats and baking powder. Mix until just combined.
• Spoon into cases and bake for 20–25 minutes until golden.

Ingredients:

For the cupcakes:
150g unsalted butter, softened
150g caster sugar
3 eggs
1 tsp vanilla powder
150g self-raising flour
1 tbsp milk

For the frosting & decor:
200ml double cream
1 tbsp icing sugar
1/2 tsp vanilla powder
Desiccated coconut (optional)
Mini marshmallows, heart sprinkles and chocolate chips for eyes & nose
Pink sugar for inner ears

Method:

• Preheat oven to 180°C (fan). Line a muffin tin with paper cases.
• Beat butter and sugar until light. Add eggs and vanilla powder.
• Fold in flour and milk. Divide into cases and bake for 18–20 mins. Cool completely.
• Whip cream with icing sugar and vanilla powder until stiff peaks form.
• Pipe or spoon onto cupcakes.
• Use cut marshmallows dipped in pink sugar for ears, sprinkles for nose and cheeks and chocolate chips for eyes.

Ingredients:

200ml double cream
150g mascarpone
2 tbsp icing sugar
1 tsp vanilla paste
200g fresh strawberries, sliced
Mini chocolate eggs, to decorate

For the bunny ears:
Shortbread or sugar cookies, cut into ear shapes
White chocolate, melted (for coating)

Method:

• Whip the cream, mascarpone, icing sugar and vanilla bean paste until thick and fluffy.
• Line glasses with sliced strawberries.
• Spoon or pipe the vanilla cream mixture into the glasses.
• Chill for 30 minutes.
• Dip cookie ears in melted white chocolate and allow to set.
• Insert ears into each trifle and top with a few mini eggs.