You can also serve this with a small side of vanilla cream to lighten the richness of the orange and caramel!

Select organic fruits if they are available as all three of these fruits retain high levels of pesticides when grown conventionally. If there is no time or inclination to make the pastry, a premade store-bought pastry will work fine.

This bowl can be whipped up in a few minutes if a pot of rice is already pre-prepared and a jar of the satay sauce is ready to go. It can be enjoyed warmed or cold, just like Indonesia’s traditional gado-gado. A perfect end-of-summer dish with minimal effort for maximum flavour.

Sayur lodeh translates in Indonesian to vegetables in coconut milk and is a traditional Javanese dish. Use the vegetables listed as a guide but you can use whatever you like. We use coconut aminos in place of the traditional shrimp paste to keep it plant-based

With the rice noodles, this salad is filling enough to have as a meal, quick and easy to prepare, and the dressing can be made in bulk and stored in the fridge.

The spice mix here can be made in advance in bulk and stored in the fridge — just spoon it out and add more olive oil as required.

For a plant-based take on fish, we use banana blossom! Feed these to your plant-sceptical friends — they won’t know the difference and you can blow their minds after they’ve eaten and loved them.

A handful of dates can hold up to 10mg of iron and also contain beneficial nutrients that can aid absorption and haemoglobin production. Added with the cashews from the caramel sauce at 6.7mg per 100g, we have a very scrumptious iron-boosting dessert.

Meyer lemons are a great substitute for us here in Australia, but any lemons will do. Traditionally, eggs are used as the binder in this recipe, but here we replace them with psyllium husk to make it a plant-based delight.

This recipe makes for a fancy yet simple veggie centrepiece for any special occasion. Plus it looks like you went to much more effort than you actually did!

As pretty as it is delicious, this alternative to the traditional beef version will impress your plant-based and omnivore friends alike. Any excess pastry may be stored in an airtight container for a few days in the fridge or frozen for later use. Use up any odd amounts in a muffin tray for cute plant-based pies.