An instant crowd pleaser at any event. Be prepared to be making far more than just one jug! Don’t forget that you can easily swap out the tequila for vodka or even just soda water if you’d prefer! Shop the look  ~ Recipe Written & Styled by Amelia Wasiliev @amelia_propsandstyling Photography by Luisa Brimble @luisabrimble Homemade Tableware by Melissa Lellouche @melissalellouche Additional props are stylists own and available for hire @amelia_propsandstyling Shot on location @shoot_location ~

This winning dessert is the crowning achievement of the perfect lunch! You’ll be guaranteed to have your guests coming back for more. Method: Preheat the oven to 170°C. Grease and line 2 x 20cm round cake tins, with removable base. Place 1 tsp of grated beetroot in a small bowl and cover with 1 tsp of boiling water. This will colour your icing later. Don’t be tempted to add more water as it will dilute the colour and

No need to go out and buy ice block moulds, use small glasses with spoons for a DIY version. You can also use a different fruit, puree berries or kiwifruit instead! Method: Shop the look  ~ Recipe Written & Styled by Amelia Wasiliev @amelia_propsandstyling Photography by Luisa Brimble @luisabrimble Homemade Tableware by Melissa Lellouche @melissalellouche Additional props are stylists own and available for hire @amelia_propsandstyling Shot on location @shoot_location ~

These are a great treat for school and work lunches. Keep a batch in the fridge at all ties for when the craving for a sweet bite hits. Feel free to play around with different flavours too. Swap the tahini and salt for some cacao powder, maple syrup and orange or peppermint essence. Method: Blitz coconut, dates, vanilla and salt in a food processor until chopped and well combined Remove and roll into small balls, about 30g each

These delicious crackers are both gluten free and paleo. They make a great addition to a cheese or dip platter but also yummy on their own. Play with the flavourings as you like! Method: Preheat oven to 150°C. Line a baking tray with baking paper. Combine dry ingredients, stirring to mix. Mix water and tamari and agave then pour into dry ingredients and mix well. Rest for 5–10 minutes. Mix again and spread out over baking tray. Press

Chimichurri is a great accompaniment to meats and vegetables.  It won’t last long and you’ll love to have an extra jar in the fridge to add to meals and snacks. You can make the chimichurri ahead of time if you like, however the charred greens will be more vibrant if you cook them fresh just before serving. Method: Add the herbs, onion, garlic, chilli, lemon juice and vinegar into a food processor. Pulse a few times to combine. Scrape

Spinach and cheese is a match made in heaven! You’d think it was difficult to make but really it couldn’t be easier. An essential addition to your lunch table and even better if there’s leftovers! Method: Preheat the oven to 180 degrees. Heat the oil in a large fry pan over medium heat. Saute the onion and garlic for a couple of minutes. Add the spinach and cook for 8-10 minutes or until softened.  Set aside to cool.

These pancakes are the easiest recipe, so easy my kids can make them and they are their favourite start to the day or after school snack. Make them plain or add your favourite fruits for a little extra fun.  Shop the look  ~ Recipe Written & Styled by Amelia Wasiliev @amelia_propsandstyling Photography by Luisa Brimble @luisabrimble Homemade Tableware by Melissa Lellouche @melissalellouche Additional props are stylists own and available for hire @amelia_propsandstyling Shot on location @shoot_location ~