The tactile pleasure of baking and the simple goodness that goes into it are immeasurably satisfying. These recipes use natural ingredients that have had as little interference as possible, with no additives or preservatives, and I’ve included dairy-free alternatives, too. There are many ways to make baking that little bit more wholesome – with interesting flours, spices, nuts and fruit. I avoid using white cane sugar, opting for coconut palm sugar instead, as I prefer its flavour. Everything in moderation is my motto. JORDAN BOURKE
Parsnip cake
RECIPES AND FOOD STYLING JORDAN BOURKE PHOTOGRAPHS ISSY CROCKER STYLING LOULOU CLARK