• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

• Mix the millet and quinoa in a large bowl. Rinse the grains several times under running water, rubbing them together with your fingers, until the water stops foaming and runs clear.
• To cook the grains to the texture I think is ideal, where they won’t stick together, put 6 cups of water in a large saucepan. Add the grains, bring the water to a boil, and cook until the millet softens and the quinoa pops and forms little tails at the end, about 15 to 20 minutes.
• Pour the cooked grains through a strainer, being very careful that the hot water doesn’t burn you; there may be about a cup of water remaining. Or, bring 2 cups of water to a boil in a medium saucepan.
• Add the grains, lower the heat to a simmer, and cook until all the water is absorbed and the grains are tender enough to fluff with a fork, about 15 to 20 minutes. If you’ll be serving the salad cold, chill the grains in the refrigerator until you’re ready to use them.
• Heat a small dry skillet over medium-low heat. Put in the almonds and toast for a few minutes, tossing or stirring frequently, until the nuts are fragrant and lightly browned. Let the almonds cool before using.
• When the almonds are cool enough to handle, coarsely chop them and put them in a large bowl, along with the cherries, onions, jalapeño, lime juice, and cilantro. Add the grains and combine. Garnish with the mint.

Method for picking:

• Firstly, start with pickling your cherries. It is best to do this around a week in advance at least, and once made they will keep in sterilised sealed jars for months – meaning you can hang on to cherry season for even longer! (Once opened, store in the fridge).
• To sterilise your jars, wash with hot soapy water then put in a low oven for around 10-15 minutes.
• Pour the white wine vinegar, bay leaves, peppercorns, juniper berries, caster sugar and water into a pan and simmer for around 10 minutes.
• Whilst this is cooking, de stalk and pit your cherries. Pack the cherries into the sterilised jar/s and pour over the vinegar mix, ensuring all cherries are covered. Tightly seal and leave in a cool dark place for at least a week.

Method for making the bruschetta:

• First, preheat the oven to around 180c.
• Spread the walnuts out on a tray lined with baking paper.
• Toss in a tsp of olive oil and toast for around 10-15 minutes. Set aside to cool.
• Next, slice your ciabatta at a slight angle, into 1cm slices. Lightly brush with olive oil on each side and place under a hot grill until evenly golden.
• Put the ricotta in a bowl with a pinch of salt and whisk until light and fluffy. 
• Spread a teaspoon over each of the ciabatta toasts and top with the pickled cherries, crumbled walnuts, fresh thyme and black pepper.

• Roughly chop your cherries and add to a pan with a teaspoon of brown sugar.
• Briefly stir and heat on a medium heat for around ten minutes until they are broken down and syrupy.
• Allow to cool slightly.
• In a shallow bowl, pour in your egg alternative and plant-based milk
• Whisk well and dip each side of your bread in the egg mix.
• In a separate small bowl add your vegan Crème Fraîche and agave syrup and stir in the cherries.
• Heat a pan over a medium heat and cover with a little spray oil
• In the heated pan, lay down one slice of the bread before topping evenly with the cherry mix and placing the second slice on top, and pressing down gently.
• Cook for 3-4 minutes, then flip the bread over and repeat. 
• Remove from the heat and enjoy!

• Put your loaf tin or cake tin into the freezer.
• In a medium bowl add your yoghurt, milk, sugar or stevia, vanilla and stir well.
• Chill in the freezer whilst you complete the next steps.
• Empty your cherries and brown sugar into a pan and simmer on a medium heat for 10-15 minutes.
• Stir in the juice of half a lemon and leave to cool.
• Remove the tin and yoghurt mix from the freezer and pour the yoghurt into the tin.
• Stir every 20-30 minutes and when it’s starting to thicken considerably, swirl through your cherry mix.
• Leave to freeze for at least 3-4 hours before serving.
• Sprinkle your fro-yo with cacao nibs for a crunchy topping!