This dough is perfectly suitable for our pizza oven. It’s supple, made by hand and yields four 12-in (30 cm) honeycomb pizzas. Garnish it whichever way you like and call friends and family to share it!

Enjoy the short lilac season by turning its flowers into a cocktail, with a sweet and subtle lilac-infused syrup. Add blackberries for some colour, a drop of gin for a floral touch and lemon juice to turn it into lemonade. This beverage announces that the warm season is here to stay!

Tomato, Mint and Warm Chickpea Salad

Cocktail lovers, Ricardo has developed a new version of Aperol sour, which combines gin, bitter orange liqueur, lemon juice, simple syrup and a cocktail emulsifier that creates a frothy texture. The perfect drink for cocktail hour!

It’s easy to fall for this lupin recipe that you’ll want to snack on at cocktail hour, as they do in the Mediterranean. These crunchy legumes, soaked in a marinade inspired by pickle chips, are a snap to eat. It’s an ideal snack as it’ll easily sustain you until the next meal.

Fall wouldn’t be the same without a good dose of spices and pumpkin. So we’ve created a vegan cake in honour of the season. Ground chia seeds are used as a binding agent instead of eggs, while the coconut milk plant-based beverage ensures that the cake remains perfectly moist.

It’s plum season and they’re the stars of the syrup in this smooth cocktail. Mix it with aquavit, a Scandinavian alcohol similar to gin, and a dash of lemon for a hint of freshness. It’s like having one foot in summer and one foot in sweater season just around the corner!

So cute, mini bell peppers are available in most grocery stores now. They’re often eaten as crudités, but in this recipe, they’re roasted in the oven, then marinated in oil, parsley and red wine vinegar to transform them into condiments. They’re perfect with charcuteries for cocktail hour, they make the ideal companion to grilled meat and they’re fantastic toppings in a sandwich.

The main appeal of tofu in this recipe is that it can be made super crunchy, while soaking up all the sauce. This dish uses it grated as a garnish on a little bun, evoking the flavour of pulled pork, minus the cooking time and price! Barbecue sauce made with condiments from the fridge brings the finishing touch. Anything to make back-to-school nights simpler!

Basil is abundant in your veggie patch, so you have only one craving: to make a ton of pesto! You don’t eat dairy products? We’ve got the perfect recipe for you, which swaps Parmesan with a combination of nutritional yeast and cashew nuts.