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!

For a simple gourmet breakfast, make this omelette using a generous quantity of fresh herbs and asparagus. Cook it until it’s slightly runny and add some cheese shavings as a finishing touch.

No need for a mould to make this rustic pie. Simply lay the dough directly on a baking tray, then fold the sides over the blueberry filling. You can even make the dough in advance and freeze it for a later use.

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.

Revisit the BLT with this vegetarian option. Spread mayonnaise on two slices of bread, then top them with avocado and tomato. Marinated and grilled slices of tempeh add a crunchy dose of protein to the sandwich. This is a perfect small lunch, boosted by the sweet saltiness of the marinade and freshness of the vegetables. A single bite will convince even the biggest lovers of this classic sandwich that the veggie version can be just as great.

You’ll love this recipe that can be made in advance and that’s not too rich. This lighter version of tiramisu uses cream cheese and ricotta instead of mascarpone. It takes barely 20 minutes to make and then it goes in the fridge for six hours. A great dessert option to make the day before.

Once marinated in cider vinegar and grapeseed oil, baby king oyster mushrooms and grey oyster mushrooms can be kept for up to a month and used in a great variety of recipes. You can eat them as is, on crackers with a cheese platter or to garnish pizza and pasta. Their texture remains firm and silky, while the mushrooms absorb the marinade, revealing their delicate aromas.

You took advantage of the abondance of seasonal beets by pickling them? Now you can thank yourself for having taken the time to bottle your beets, packing in the flavour and making this salad a cinch to prepare. This recipe also features fresh peaches, your favourite herbs and whipped ricotta for a slightly salty, tangy touch.

Chocolate Hazelnut Madeleines