YEAR ONE

top row l-r: 1. The Forest Feast 2. A Love For Food 3. Home Made Summer 4. Leon - Fast Vegetarian 5. Gail's Artisan Bakery bottom row l-r: 6. trEATs 7. Persiana 8. First Prize Pies 9. Hummus Bros 10. Pizza Pilgrims

High-end publisher Roads worked with design studio Conor & David to update the covers of what they consider to be the "most important books to have been published during the last two centuries". These are our favourites (you can see the rest here) - especially that Frankenstein one.

1) @syuhaidazain 2) @ainhoamgm 3) @skandia 4) @jamarch 5) @bethbeeson 6) @patriciarelva

Mix orange juice and bitter lemon in equal measure, and serve over ice with - yep, you guessed it - orange and lemon. (add gin if you wish, but you have to refer to it as a Gin St Clements then, and it's not so catchy). Enjoy!

We've got a sudden urge to collage... now where's our craft knife?

Yep. That's true. So if you find yourself in Falmouth - as we did recently - and have an urge for pizza - as we do constantly - get yourself to Belly Timber. They have a fantastic menu, excellent chalkboards, and their pizzas are all made to order. We went for the Caramelised Onion - spiced nuts on a pizza? Yes please. For full enjoyment, eat on the beach.

See? Told you it was easy. A few things to remember: if you're going for vegan, make sure the dark chocolate you use is definitely dairy free - some do contain traces of milk. There's enough oil in the mixture that you don't need to grease the baking trays. And finally - the cookies don't really go particularly golden when they're cooked. They firm up as they cool down too, so if they don't look done after 15 minutes, they probably are anyway.

Berlin is one of our favourite cities. As such, we LOVE the work of photographer Matthias Heiderich. That's not the only reason, of course - we love his use of bold geometric shapes and bright colours. Simple, yet stunning.

1. Beat together the icing sugar, butter, cream cheese and vanilla extract until fluffy, then mix in the flour and bicarb. 2. Add in the chopped nuts. Use your hands to bring the mixture together into a ball. 3. Wrap in clingfilm and leave in the fridge to cool for about half an hour. 4. Preheat the oven to 180c and grease 2 baking trays. Cut your toffee sweets in half. 5. Roll the chilled dough into small balls. Place them on the baking trays, evenly spaced. 6. Use your fingers to make a deep hole in the centre of each dough ball, and put half a toffee inside. 7. Bake for about 15 minutes or until they're golden brown. The toffee should be bubbling, but it will harden as the cookies cool.

Greta Larkin is the brains behind Fashgif, our Tumblr crush of the moment. Our favourites use the prints of the fabric to create animation (like these examples), but the site is so jam packed with excellence that it's impossible not to love the more surreal pieces (like this one). Well worth a look!

1. Pre-heat the oven to 200c. 2. Put the shallots in a bowl and cover with boiling water. Leave them for about 10 minutes, then drain the water, peel them, and cut them into quarters. 3. Melt the butter in a frying pan with a splash of olive oil. Add the shallots and fry for 10 minutes, until they're soft and golden. 4. Add the demerara sugar and balsamic vinegar to the pan, along with some thyme. Stir until the shallots are caramelised. 5. Pour the shallots - along with any liquid still in the pan - into the bottom of a tart tin, and cover with a circle of pastry. Make sure the pastry is a bit bigger than the tin, so there's enough left to tuck down the sides. 6. Bake for 25 minutes, until the pastry is golden. After removing it from the oven, wait for 5 minutes before turning it out onto a plate. Crumble goat's cheese on top, then serve.

Her cakes are works of art, and look way too good to eat (although we could definitely overcome this given the chance). She's got some amazing recipes too - we've got our eye on these Coffee Icing Glazed Vanilla Nutmeg Donuts.

How much do you want an ice cream right now? If you're at all like us, your answer would be: more than anything in the world. These are from '99 x 99s', a series by photographer Luke Stephenson. He traveled around the coastline of Britain with his camper-van and portable ice cream studio, capturing this icon of summer. You can find out more about the project here.

They are ready to eat or just pop them in the fridge until you need them. The quickest cheesecake ever.