VEGAN CHOCOLATE MOUSSE

Serves 4

● 150g (5½oz) soft dried figs, quite

finely chopped

● 100ml (3½fl oz) vegan marsala wine or strong tea

● 100g (3½oz) plain flour

● 1tsp baking powder

● 1tsp mixed spice

● 50g (1¾oz) breadcrumbs

● A generous pinch of salt

● 50g (1¾oz) non-dairy spread, plus extra for greasing

● 75g (2¾oz) dark soft brown sugar

● 150g (5½oz) carrot, finely grated

● 50ml (2fl oz) aquafaba (liquid from a tin of unsalted chickpeas), lightly whisked

● Vegan custard, to serve

Put the figs in a pan and add the marsala or tea. Bring to the boil, then remove from the heat and leave to stand until the liquid has been absorbed by the figs. Mix the flour, baking powder, mixed spice and breadcrumbs together, and add a generous pinch

Serves 4-6

● 150ml (5fl oz) aquafaba

● 30g (1oz) caster sugar

● 175g (6oz) vegan dark chocolate

● 50ml (2fl oz) coconut milk (from a carton, not a can)

● 1tsp vanilla extract

● A pinch of salt

● 25ml (¾fl oz) rum or spiced rum

To serve (optional)

● A few coffee beans or squares of vegan chocolate

Continue to whisk until stiff peaks form. Set aside.

Meanwhile, melt the dark chocolate. Break it up and put in a heatproof bowl. Place the bowl over a pan of simmering water (don’t let the bottom touch the water) and stir the chocolate so it melts evenly. Remove from the heat and set aside for a few minutes. Whisk in the coconut milk, vanilla extract and salt. The mixture may go a little grainy – add the rum and beat vigorously and it will go smooth. Leave to cool.

When the chocolate is at room temperature, start incorporating the whisked aquafaba. Using a metal spoon, add a couple of large spoonfuls and fold them in, trying to keep as much of the volume as possible. Add the rest of the aquafaba and continue to mix until it is fully combined. Divide the mixture between glasses or ramekins and leave to set and firm up in the fridge. When ready, serve the mousse and you can add some coffee beans or chocolate grated over the top if you like.

wedges, arrange in a roasting tin, drizzle with olive oil and massage into the cabbage. Season and roast for 40 minutes

Being The Hairy Bikers, we couldn’t have a book without an old-fashioned steamed pud like our mothers used to make. So here’s a vegan version that uses aquafaba, the liquid from a tin of chickpeas, to bind the mixture. Something magic happens to the water First, whisk the aquafaba. You’ll need an electric whisk or a stand mixer, as this will take up to 15 minutes and that’s a lot of elbow grease! Start whisking and, after the first minute, start adding the sugar, 1tsp at a time.