I can remember her making Grandma Annie’s Seville orange marmalade by hand every year, stirring the pot with love and cutting up all the peel by hand.

This lovely crunchy granola is a very satisfying breakfast as well as a great snack. It’s called Janie’s luxury granola because it is made with a wealth of delicious nuts, seeds and dried fruits, all properly prepared.

This lemon sesame dressing is a favourite of mine. It makes a quick chopped salad special or can be used to dress a leafy green salad or even a fruit salad.

Have you ever tasted coconut butter? It’s a slightly gritty ‘butter’ or paste in the same sense that peanut butter and almond butter are ‘butters’.

My good friend and famous Indonesian cookery writer Sri Owen has kindly shared her excellent peanut satay sauce recipe with me.

Whether you are enjoying hot summer sunshine or a cold winter day, using Janie’s favourite marinade will make your barbecue chicken or prawn skewers a massive hit.

Cashew milk is so easy to make with your Thermomix. I make it fresh every few days because I like it in my tea and coffee.

My oat almond milk recipe was inspired by Tebasile’s Kitchen. As well as oats and a few almonds, I add a hint of sea salt, dates and vanilla to create the slightly mineral, sweet and salty flavours found naturally in dairy milks.

Cold pressed avocado oil is perfect as it has a very mild flavour and a good nutritional profile. I created this cultured mayonnaise especially for Laura, and it’s become our family’s favourite!