Ok, so its not really milk. I won't dwell too much on the definition, but we do use it as a substitute for dairy milk. It can vary in texture (thick or thin), can withstand high temperatures, be used in frozen desserts and ferments well. The two milks we make regularly are almond and cashew, sometimes we mix them.

This recipe is a desert in disguise, while it doesn't contain any greens (shame, shame) it does have a good dose of antioxidants and nutrients.

This recipe is a nod to many meals out while studying and playing in San Francisco, CA, home of Asian fusion, at least for me. I fondly remember my first noodle bowl and the 'OMFG, this is awesome!' moment. A total revelation and with an option of any mixture of exciting flavours and sauces in exotic bottles.

Children like vegetables. There, I've said it. In fact, I believe that children like vegetables a lot. Adults, less so, and I think it's probably because we have eaten our fair share of poorly prepared and not so celebrated vegetables.

After a long night's sleep, or what is also known as, in parent speak, a long night, a nice comforting breakfast with a happy baby is a positive antidote to the exhaustion that inevitably follows a night of interrupted sleep.