by Tereza Pospíšilová October 29, 2024
| This cheesecake from Tereza is super delicious and a perfect autumn/winter bake. It's best if it's made a day ahead, so it has time to set and all the flavours can shine! | 
Inspired by her upbringing in Czech Republic, Tereza uses our poppy seeds in a few of her bakes like Lemon and Poppy Seed Waffles, Poppy Seed Loaf and Plum and Poppy Seed Cake.
Basque cheesecake, also known as "Burnt Basque Cheesecake," originated in the 1990s at La Viña, a restaurant in San Sebastián, Spain, in the Basque region. Created by chef Santiago Rivera, the cheesecake is characterized by its deeply caramelized, almost burnt top and creamy, custard-like centre.
| IngredientsBase
 Prune Filling
 Basque Filling
 | 
| Method
 | 
October 31, 2025
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
October 21, 2025
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
October 17, 2025
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
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