Ingredients:

250ml milk
1/2 Madagascan vanilla pod
25g dark chocolate
Marshmallows

Method:

• In a saucepan, heat the milk until hot, but not boiling.
• Remove from heat. Slit the vanilla pod down the centre and scrape out the seeds. Place seeds and vanilla pod into the hot milk. Cover and chill for 2 hours to allow vanilla to infuse.
• When ready to make the hot chocolate, remove the vanilla pods, heat the milk until hot and add the chocolate.
• Whisk until the mixture is smooth and chocolate is melted.
• Pour into your favourite mug and top with marshmallows.

Ingredients:

150g rice crispies
100g unsalted butter
100g mini pink and white marshmallows
300g Biscoff spread
1 teaspoon Vanilla Mart paste

Method:

• Grease and line a 21cm square tin with nonstick baking paper.
• In a large pan, melt the butter, marshmallows and 100g of Biscoff over a low heat, until the mixture is fully melted and combined.
• Stir in the rice crispies and the vanilla paste, mix until they’re completely coated.
• Turn out into the lined tin and smooth the top to make it flat.
• Melt the remaining Biscoff spread in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
• Pour the melted Biscoff over the top, spread evenly and leave to set. Once set, cut into snack sized squares to serve.

Ingredients:

200g dairy-free butter
1tsp Vanilla Mart paste
100g caster sugar
300g plain flour

Method:

• Cream the butter, sugar and vanilla together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for 30 minutes to firm up.
• Preheat the oven to 160°C.
• Line a baking tray with parchment paper.
• Roll out to 1/2 cm thickness and cut into round shapes. Place on the baking sheet.
• Sprinkle with a little sugar and bake for 15 minutes or until golden brown at the edges.
• Leave to cool for at least 10 minutes on a wire rack.
• Enjoy with a cup of tea.

Ingredients:

250g icing sugar
80g unsalted butter
25ml whole milk
1/2 tsp Vanilla Mart Madagascan paste

Method:

• Beat the icing sugar and butter together until the mixture comes together.
• Combine the milk and vanilla paste and add to the buttercream.
• Continue beating until the frosting is light and fluffy, around 5 minutes.

Secret Trick:

• Make sure your butter is at room temperature before beating it.
• Butter should be malleable without being melted or greasy.

Ingredients:

1 Madagascan Vanilla Mart pod
1 bottle red wine
1 cinnamon stick
220g caster sugar
Fresh sprigs of thyme
6 pears peeled, keep whole on stalk

Method:

• Add the vanilla seeds, wine, sugar, cinnamon and thyme to a large saucepan.
• Cut the vanilla pod into three strips and add to pan.
• Lower in the pears. Poach for 20-30 mins, making sure they are covered in the wine.
• Remove the pears from the saucepan, then boil the liquid to reduce, so that it’s syrupy and thick.
• Serve each pear with the cooled syrup, a strip of vanilla and cream.

Secret Trick:

• Short for time? Prepare your poached pears up to 2 days ahead and chill.
• Check if your pears are cooked by piercing them with a cocktail stick. If done, they should be tender.