To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

Use tri-coloured quinoa to add more colour to your muffins.

In this clever vegan take on a traditional quiche, blended tofu makes a fantastic replacement for eggs. With a filling that’s packed with rich sun-dried tomatoes and artichokes, and plenty of dried herbs in the crust, this quiche is a fantastic option for anyone following meat, dairy and gluten-free diets (and everyone else, too!).