2. Lemon Shortbread Makes around 24 shortbreads 150 ⁰ C/300 ⁰ F/ Gas Mark 2 Ingredients: 200g Salted butter 25g Coconut sugar 75g Caster sugar (100g if not using coconut sugar) Zest of 2 lemons Juice of 1 lemon 175g Plain flour 1.5tsp Each of cinnamon and ground ginger Idea Try introducing various flavours into the dough for a yummy different shortbread flavour. I’ve baked these in a 24-hold mini muffin tray but you don’t have to and instead keep with normal shortbread. Method: 1)Preheat oven to 150⁰C/300⁰F/ Gas Mark 2 and if making regular-style shortbread, grease a baking tray. 2)In a mixing bowl, beat the butter and then add in the sugar/s and beat to combine together. 3)Stir in the flour, lemon zest and juice, cinnamon and ginger. Bring together with a spoon and then your hands. Knead for a few moments to a smooth dough. 4)If making regular-style shortbread, roll into a cylinder and refrigerate for 30 minutes and then slice into 1/2cm width slices and place on the greased baking tray and into the oven for around 20-30 minutes, nearer to 30. 5)If making baby cupcake-style shortbread, as I did, pack the dough into the muffin holes and place straight into the oven for around 40 minutes. Recipe adapted from www.bbcgoodfood.com/recipes/lemon-and-ginger-shortbread

3. Rice Milk Makes around 1.2L Ingredients: 180g Rice (I used ordinary brown rice) 710ml & 1070ml water ½ tsp Vanilla extract Idea Brown rice can easily be swapped for other various rice and so leads to a range of various tastes, uses and textures Method: 1)In a large saucepan bring the rice and 710ml of water to the boil, tune down to a simmer and leave covered for 45 minutes. From 30 minutes onwards, check that there is enough water in the pan, if there isn’t then top up with a little more. 2)Remove from the heat and pour into the saucepan the vanilla extract and 1070ml of water, stir, and leave covered for another 45 minutes. 3)It’s now time to blitz the rice and water. It’s easiest to drain the rice so the water is in a separate pan and blitz the two in equal batches. For instance, place ½ of the water into the blender and ½ of the water – or 1/3 and 1/3 and so on. Whatever the amount of each put into the blender, blitz for 3 minutes and strain the contents through a nut-milk bag and into a separate pan. Continue processing the rice and water in equal batches until you have processed them all and passed them all through a nut-milk bag. 4)Pour the milk into jars ready for refrigeration – once cooled, cover and refrigerate. The milk will need a shake before serving like any other dairy-free milk and will stay fresh for 4-5 days. Recipe sourced from: www.happyyolks.com/simple-brown-rice-milk