Ingredients:

For the Chocolate Crepes

200g plain flour
40g cocoa powder (unsweetened)
3 tbsp caster sugar
1/4 tsp salt
4 large eggs
500ml whole milk
50g unsalted butter, melted (plus extra for cooking)
1 tsp vanilla extract

For the Chocolate Ganache Filling

300ml double cream
300g dark chocolate (50–70%), chopped
1 tsp vanilla extract
Pinch of sea salt (optional)

To Garnish

125g fresh raspberries

Method:

• Whisk together flour, cocoa powder, sugar and salt in a large bowl.
• In a separate jug, mix eggs, milk, vanilla and melted butter.
• Gradually combine wet and dry ingredients, whisking until smooth.
• Cover the batter and chill for 30 minutes.
• Heat a non-stick pan over medium heat and lightly grease with butter.
• Pour a ladle of batter into the pan, swirl to coat thinly and cook for 1–2 minutes.
• Flip and cook the other side for about a minute.
• Repeat with the remaining batter until you have 15–20 crêpes. Let them cool completely.
• Heat cream until just simmering, then pour over chopped chocolate.
• Let sit for 1–2 minutes, then stir until smooth and glossy.
• Stir in vanilla and a pinch of sea salt (optional). Let ganache cool to a spreadable texture.
• Place a crêpe on a plate or stand and spread a thin layer of ganache over it.
• Continue layering crêpes and ganache until all are used, finishing with ganache on top.
• Chill the cake in the fridge for at least 1 hour.
• Top with fresh raspberries and dust with icing sugar or add chocolate curls before serving.

Ingredients:

50ml bourbon
25ml freshly squeezed lemon juice
15ml sugar syrup (1:1 sugar to water)
1/2 tsp vanilla paste or extract
Ice
Optional: 1 egg white for silky texture
Garnish: lemon slice or cocktail cherry

Method:

• Add bourbon, lemon juice, syrup, vanilla and egg white (if using) to a shaker. Dry shake first (no ice).
• Add ice and shake again until chilled.
• Strain into a rocks glass with ice or serve neat. Garnish as desired.

Ingredients:

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
200g pearled farro
150ml dry white wine (optional)
750ml hot vegetable stock
300g butternut squash, peeled and finely diced
1/2 tsp vanilla extract
30g grated vegetarian parmesan or mature cheddar
Salt & black pepper, to taste
Butter (optional, for extra richness)
Fresh parsley, chopped (to garnish)

Method:

• Heat the olive oil in a large pan. Sauté the onion until soft, then add garlic and cook for 1 more minute.
• Add the farro and toast gently for 2–3 minutes. Pour in the wine, if using and stir until absorbed.
• Stir in the diced squash, then begin adding hot stock a ladle at a time, stirring regularly. Let each addition absorb before adding the next.
• Continue for around 30 minutes, until the farro is tender and the squash soft.
• Stir in vanilla extract, cheese, and a knob of butter if using. Season well.
• Garnish with parsley and a few extra cubes of squash for a golden touch.

Ingredients:

90g rolled oats
1 scoop vanilla protein powder
1 ripe banana
2 medium eggs
1/4 tsp baking powder
120ml milk (any kind)
1/2 tsp vanilla extract
Butter or oil, for frying

Method:

• Blend the oats into a flour. Add all ingredients and blend until smooth.
• Heat a non-stick pan with a little butter or oil.
• Pour in small rounds of batter. Cook until bubbles form, then flip.
• Cook until golden on both sides. Serve with yoghurt, nut butter, or banana slices.

Ingredients:

1 tsp matcha powder
2 tbsp hot water (not boiling)
1/2 tsp vanilla extract
1 tbsp agave or honey
150ml milk (dairy or plant-based)
1 cup ice

Method:

• Whisk matcha and hot water until smooth.
• Add matcha, vanilla, sweetener, milk and ice to a blender.
• Blend until creamy and frothy. Serve immediately.