This wheat-free, dairy-free and sugar-free scone recipe comes from Babycakes. Erin McKenna says that ‘nothing in the bakery garners more attention than straight-from-the-oven biscuits and scones.’

Cock-a-leekie soup is a strange name indeed but it makes sense when one knows what goes into the dish: thin slices of chicken and rings of leek.

Fruit is an essential part of a balanced diet and is a healthy alternative to fatty snacks like chips and sweets. Fruit can be dull and unexciting and is not particularly tempting when hungry or peckish, though.

This is a rich and decadent recipe where the pudding creates its own fudge sauce. It’s quick to whip up as it only takes 15 minutes of preparation time.

Erin McKenna’s Babycakes book offers advice on how to substitute normal baking ingredients to allow for ‘Vegan (Mostly) and (Mostly) Sugar-free’ baking.

Not all curries take an age to prepare and cook. Ready-made home blends or commercial curry pastes and powders can make for even quicker cooking. This spinach and sweet potato curry takes 10 minutes to prepare and less than half an hour to cook.

When it comes to baking, few things are simpler – and more rewarding – to make than butter scones. These scones require fresh butter, as well as eggs, milk and self-raising flour.

Cake mixtures can be broken into four different types of mixtures. There are creamed mixtures, rubbed in mixtures, melted fat mixtures and whisked mixtures.

Cabbage is often looked upon as a rather uninspiring vegetable. But grate it up and add some mayonnaise and it can make for a delicious instant salad.

This recipe is for health nuts who prefer to eat their food as raw as possible. Then again, it’s also a winner for those who are short of time.