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