Salted caramel slices

These raw food sweet treats are naturally sweetened with dates and maple syrup, and are made with wholesome ingredients such as cashew nuts, coconut, and cacao powder

Spicy mango citrus slaw

This vibrant raw salad with crunchy mooli, cabbage and peppers makes a perfect side dish to Indian-inspired main courses such as tandoori meats

Beetroot soup with feta, radish & croutons

Blitz this vibrant vegetarian soup to a smooth consistency, then serve hot or cold, with raw radishes and toasted sourdough for added crunch

Coconut Nice

Upgrade the classic Nice biscuit with a coconut cream icing and desiccated coconut topping – they’re vegan, too

Roasted beetroot with za’atar, chickpeas & harissa yogurt

This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot – a satisfying vegetarian supper for two

Summer rarebit

Goat’s cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level

Heirloom tomato, beet & red onion salad

Use a colourful mix of tomato varieties to create a stunning side for a dinner party – a splash of Pimm’s takes the dressing to the next level

Beetroot patties

These wholesome, gluten-free beetroot and apple bites are coated with sesame seeds and baked, then served with a creamy avocado dip

Blueberry & coconut frozen ‘cheesecake’ bars

These gluten and dairy-free berry and coconut cream sweet treats from BBC Good Food magazine reader Jenna Hope are entirely raw

Courgette fritters with dill & cucumber sauce

Grated courgette and goat’s cheese are pressed into patties and baked in this sensational vegetarian starter

Tofu brekkie pancakes

Silken tofu is the secret to making a stack of fluffy, thick, American-style vegan pancakes without gluten, eggs or dairy

Feed-a-crowd kedgeree biryani

Bake this classic brunch dish for a crunchy rice topping, filled with smoked haddock, prawns, eggs and spices – great for dinner too