   Summer entertaining just got a whole lot better with our selection of new sweet and savoury celebration recipes.
They're all perfect for sharing, so whether you're having a picnic, hosting a dinner party, or need a dessert to bring to a friends', we've got all your needs covered!
Find these new recipes on our app, feel better.  We've made this cake to celebrate the Jubilee, it's the ultimate almond Victoria sponge. It used to be called a MaE cake in the deli, so if you're looking for that recipe this is it! I know lots of people get worried about baking cakes, and think that they're not natural 'bakers' but the brilliant thing about vegan cake mixes is that they are so simple to make the ingredients all get stirred together and there's no need for complicated beating or whisking. 
FOR CAKE 300g ground almonds
240g plain flour
1 tablespoon bicarbonate of soda
Pinch of sea salt flakes
440ml maple syrup
100ml almond milk
Water from 1 x 400g tin of chickpeas
FOR THE ICING 400g pure coconut yoghurt
50ml maple syrup
The scraped seeds of 1 vanilla pod or 1 teaspoon vanilla powder
FOR THE MIDDLE X 1 batch roasted strawberry recipe 
1. Preheat oven to 200C / 180C fan. Line two 23cm cake tins with baking parchment.
2. In a large bowl, mix the ground almonds, four, bicarbonate of soda and salt, stirring well to remove any lumps. Add the maple syrup, almond milk and chickpea water and mix again until it comes together to form a smooth batter.
3. Pour equal amounts of the batter into the lined tins and bake for 20 minutes, until well risen and a knife inserted in the centre comes out clean – if it doesn't, place the tins back in the oven for 5 more minutes. Once ready, remove and leave the cakes to cool in their tins until room temperature, around 30 minutes.
4. While the cakes cool, make the icing. Whisk the coconut yoghurt using an electric whisk – either a stand mixer or a handy whisk – until it becomes really thick, around 5 – 10 minutes. It's really important to whisk the yoghurt on its own first, before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and vanilla and continue whisking for a further minute. If you don't have an electric whisk you can use a balloon whisk – just make sure you whisk long enough to get a good amount of air and thickness into the mixture.
5. Once the cake cools, add ¾ of the roasted strawberries into the middle of the cake, sandwich it with the other sponge. Spoon the icing over the top of the cake and smooth it over evenly. Top with the remaining strawberries and serve.
 Find the full selection of new summer celebration recipes including a fluffy Victoria sponge cake, creamy coronation chickpeas, classic sultana scones and a texture-packed Eton mess. They're a mix of decadent, seasonal, and absolutely delicious. 
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