Matt Tebbutt showcased a delicious vegan marmalade Bakewell tart on Saturday Kitchen.

The ingredients are: 320g packet ready-rolled vegan shortcrust pastry, 1 pot marmalade (or chilli marmalade), 80ml olive oil, 150g caster sugar, 60g plain flour, 1 tbsp cornflour, 90ml almond milk, 200g ground almonds, 1 tsp baking powder, ½ tsp almond extract and 50g flaked almonds to garnish.

To serve: 300g dairy-free yoghurt and icing sugar for dusting.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.