vegan

Sablé Breton (French shortbread cake) is Brittany's gift to afternoon tea — a dense, buttery round, rich with egg yolks and golden caster sugar, sliced into wedges. The center sinks slightly as it bakes, and that dip is exactly how it should look. Dust it with...

Grown-up rum and raisin sandwich biscuits are exactly what the name promises — dark muscovado biscuits studded with rum-plumped raisins, joined by a boozy rum buttercream. They are the biscuit tin's sophisticated older cousin. The recipe makes eight sandwiches,...

Autumn poached fruits in red wine is the simplest kind of dramatic — apples, pears, and plums simmered until ruby-stained, blackberries for deep juice, and a clove with a strip of orange zest humming underneath. The poaching liquid cooks down into a glossy syrup....

Not your average muesli with buttery crumble — this one leads with texture: a golden, buttery oat crumble broken over hazelnuts, peanuts, flaked almonds, and pumpkin seeds, sweetened with demerara. Served with cold milk or yogurt, it stops breakfast being an...

These chocolate oat sandwich biscuits are the classic gypsy cream treatment — chewy oat-and-coconut chocolate biscuits joined by a slick of chocolate filling. Rolled oats and desiccated coconut give them a rough, wholesome chew, while cocoa and golden syrup keep...

Chewy chocolate sandwich biscuits with crunchy cereal filling are chocolate-on-chocolate done properly: soft cocoa-dark biscuits around melted chocolate studded with crispy popped rice cereal. Golden syrup keeps the biscuits chewy for days, and sea salt stops the...

These almond and mixed peel chelsea buns are old-fashioned in the best way — soft enriched dough rolled around candied mixed peel and almonds, then baked into pull-apart swirls. Greasing the tin with sunflower oil gives them sticky, golden bases. Give the dough its...

The ultimate weekend baking project: heavenly brioche buns — eggs, a full cup of butter, and milk worked into a dough that bakes into something feathery and golden. Fast-action dried yeast keeps the process friendly, and an egg glaze with a snow of caster sugar...

The perfect grab-and-go fruit and nut breakfast bar is a real thing, and this is it — oats, coconut, three kinds of nuts, and four dried fruits bound by dates into chewy, sturdy squares. They survive a backpack, a gym bag, and a Monday. Bake a batch on Sunday and...

This spectacular toasted oat porridge earns its adjective: the oats take a few minutes in butter first, turning golden and nutty before the whole milk goes in. Muscovado sugar brings a molasses edge and a pinch of sea salt keeps it from tasting flat. Twenty minutes,...

Baked duck eggs with tomato and rosemary cakes turn breakfast into an occasion — rich yolks baked in cream beside little savory cakes scented with tomato and fresh rosemary. The cakes are quick-mixed with self-raising flour, and the whole thing lands on the table in...