Anna Haugh served up a delicious vegan chocolate mousse with tofu, honeycomb and caramelised apricots on Saturday Kitchen.

The ingredients for the chocolate mouse: 300g silken tofu, drained, 150g vegan dark chocolate, broken into pieces, 1 vanilla pod, seeds only, ½ tsp ground star anise, 2 tbsp treacle, agave syrup, to taste and 20g toasted flaked almonds, to serve.

For the honeycomb: 100g caster sugar, 100ml glucose syrup, 2 tbsp golden syrup and pinch bicarbonate of soda.

For the apricots: 1 tbsp vegetable oil, 4 preserved apricots, 1 star anise and pinch sugar.