Cakes don't come simpler than this. A delightful, straightforward recipe that works every time.

• 60g Just Oil Extra Virgin Rapeseed Oil
• 125g golden syrup
• 100g plain flour
• 25g self-raising flour
• 1 tsp bicarbonate of soda
• 1 heaped tsp ground ginger
• 1/2 tsp mixed spice
• 100g caster sugar
• a pinch of salt
• 125ml milk
• 1 egg, beaten

Preheat the oven to 170°C/gas mark 3. Thoroughly grease a 23 x 12cm loaf tin and line the base with baking paper (A round tin about 8” would work just as well). Put the oil and golden syrup in a small saucepan. Melt, stirring occasionally, over a low heat, then remove from the heat.

Sift both flours, the soda and the spices into a mixing bowl. Stir in the sugar and salt, then add the milk and egg, and mix until smooth. Gradually add the melted-oil/syrup mixture, stirring until well incorporated.

Pour the batter into the tin and bake for 50-55 minutes, or until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean. Allow the cake to cool in the tin for 5 minutes before turning out on to a wire rack to cool.

Make a syrup by placing 125g sugar, 125ml water and 1 tbsp very finely grated ginger in a small saucepan. Bring it to the boil and simmer for 5 minutes. Spoon a little syrup over the hot cake and leave to cool.

• 6 fl oz extra virgin rapeseed oil
• 4 oz golden caster sugar
• 2 good tablespoons golden syrup
• 4 cups rolled oats

Heat the oil, sugar and syrup through and then add the oats. Line a swiss roll sized tin with baking parchment. Even the mixture out with a palette knife and cook at about 170°C until golden brown (about 10 minutes). Turn out and cut into squares.

• 6 fl oz extra virgin rapeseed oil (or 3oz butter and 3oz oil)
• 6oz soft brown sugar
• 8oz rolled oats
• 2oz chopped dried cranberries

Heat the oil and sugar through. Remove from the heat and add the oats and cranberries. Line a swiss roll sized tin with baking parchment. Even the mixture out with a palette knife and cook at about 170°C until golden brown (about 10 minutes). Cool, turn out and cut into squares.

These savoury swirls are very pretty; they make perfect party food and are good for picnics and packed lunches, and children enjoy them too. If you are cooking for people who don't like spicy food, use paprika instead of the chillies.

• 175g/6 oz self-raising wholemeal flour
• 50ml/2fl oz Cold Pressed Extra Virgin Just Rapeseed Oil, plus extra for greasing
• 1 tsp vegan bouillon powder
• 125ml/4fl oz soya milk
• 1 tbsp seaweed tapenade
• 2 tbsp chopped mushrooms
• 1 tbsp red pesto sauce
• 2 tbsp chopped red pepper and chillies
• 1 heaped tbsp Vegan cream cheese
• 1 tbsp chopped spring onions
• 1 tbsp chopped mixed basil and parsley

Oil a baking sheet. Preheat the oven to 180C/350F/Gas mark 4.
Place the flour, oil, bouillon powder and soya milk in a bowl, mix together to form a dough, then divide into three equal pieces. On a floured work surface, roll out the dough into rectangles measuring 15x10cm/6x4in.
Spread the tapenade and chopped mushrooms on one rectangle; the red pesto and chopped red peppers and chillies on another; and the cream cheese, spring onions and herbs on the third.
Roll each sheet up from a short end and cut each roll into six pieces. Place the savoury swirls on the prepared baking sheet, brush the tops with oil and bake for 25 minutes.
Serve the swirls hot with soup or cold with a selection of dips.