A luscious torte is a great way to use up that big bag of nuts in the cupboard and to make use of the season’s pears

Each recipe in my cookbook Eating for Pleasure, People & Planet includes optional whole food ingredients such as rapadura sugar, emmer wheat and flaxseeds to boost nutrients and flavour, while also keeping things adaptable so you can use up what you already have in the cupboards. Writing a plant-based cookbook taught me new ways to save waste, and confirmed my belief that zero-waste cooking is whole food cooking. Aquafaba (the liquid from a tin of chickpeas or other beans), for example, is a powerful emulsifier that can replace eggs, especially when whisked with ground flaxseeds or chia. It’s a brilliant way of turning what we’d usually pour down the sink into cakes with remarkable lift and texture.