make : 30 minutes + cool time Servings : makes 96 1" chunks Ingredients 900g caster sugar 250ml whole milk 1 x 397g tin of condensed milk 120g butter Pinch of salt Method In a very large saucepan or pot over a medium - low heat, pour in the milk and sugar. Add in the butter, stir until melted Pour in the condensed milk and turn the heat up to a high, bringing

Servings : 10 large cookies Ingredients 180g butter, room temperature 35g sugar, I used light brown 150g condensed milk 225g plain flour 1 tsp baking powder 1/2 tsp salt 1 tsp vanilla paste or essence 100g white chocolate of chocolate 80g cranberries 60g pistachios, unshelled Method Cream the butter, sugar, vanilla and condensed milk together in a bowl until soft and smooth with no clumps Combine the dry ingredients in a seperate

pasta 120g butter, plus 2 tbsp 2 garlic cloves, finely chopped 90g plain flour 1 litre whole milk Cook for about 1 minute, whisking all the time, then gradually pour in the milk, whisking until you have Simmer for 5–7 minutes (keep whisking) until thick and velvety with a similar texture to condensed milk

chia seeds 2 tbsp maple syrup (or honey) 2 tsp vanilla extract Pinch of salt 240g Greek yoghurt 640ml milk of choice (I’ve used whole milk) 4 scoops (120g) protein powder* (optional, see notes) Toppings 300g Add the milk, Greek yoghurt, maple syrup and vanilla. Stir well to combine. You could use any flavour or a plant-based protein powder, just add an extra splash of milk as plant

- warming garam masala and earthy cumin wrapped in a rich, velvety tomato base with creamy coconut milk tsp turmeric 1 tsp salt ½ tsp cayenne pepper (or to taste) 400g tomato passata 200ml full fat coconut milk Add all remaining ingredients to the slow cooker (see notes below if using low-fat coconut milk) and Low-fat coconut milk is thinner and can split during longer cooking times, so if you use it, stir it Add in the passata, coconut milk and lemon juice and cook for 15 - 20 minutes.

and Parmesan), grated Olive oil, for greasing Chopped parsley, to serve Béchamel sauce 750ml whole milk To make the sauce, pour the milk into a small saucepan, add the bay leaf and warm over a low - medium Gradually pour in half of the warmed milk, discarding the bay leaf, while continuing to mix until smooth Pour in the remaining milk and continue to whisk.

Pinch of salt Method (hob) Put the oats in a small saucepan, add the milk and a pinch of salt. Method (microwave) Put the oats in a microwave-safe bowl, add the milk and a pinch of salt. Mix it until smooth and creamy, add a splash more milk if needed. Use any milk, I usually use almond or dairy milk. You can use 50:50 milk to water for a creamy consistency but lighter mix, if you like.

15 minutes + 2hrs chill time Makes : 12 Ingredients 200g desiccated coconut 200g full-fat coconut milk In a mixing bowl, mix the desiccated coconut, coconut milk, melted coconut oil, maple syrup and salt Nutritional Information (per slice) 279 calories 3g protein, 12g carbs, 24g fat Good to know: Tinned coconut milk

Time to prep : 5 mins + 4hrs chill Servings : 4 Ingredients 160g rolled oats 240ml milk of choice (I Method Add the oats, milk, yoghurt, grated apple, lemon juice, honey, cinnamon and salt to a large mixing

Ingredients 220g plain flour 100g caster sugar 1 tsp baking powder 1 tsp salt 1 tsp ground cardamom 200ml milk * 60g butter 2 eggs 2 tsp vanilla extract Glaze 320g icing sugar 3 tbsp milk* 1 tbsp rosewater * Pink In a separate mixing bowl, whisk together the milk, melted butter, eggs and vanilla. To create the glaze, put the icing sugar into a mixing bowl and add in the milk and rosewater. but you can use any type or plant based milk variation.

a subtle malty sweetness, these are packed with crunchy speckled chocolate eggs and both white and milk bicarbonate of soda ½ tsp fine salt 40g cornflakes, roughly crushed 60g white chocolate buttons, chopped 60g milk Fold in the crushed cornflakes and most of the white and milk chocolate buttons, reserving some for topping

Packed with tender greens in a smooth and creamy quiche filling made from eggs, cream and milk encased oil 1 shallot, finely diced 220g asparagus spears 90g frozen peas 4 eggs 120ml double cream* 120ml milk In a large measuring jug, add the eggs, double cream and milk. from the cream and milk help to 'set' the quiche filling. I use whole milk and double cream, but you can use semi or skimmed milk.