Rebecca Seal served up tasty vegan French Toast With Poached Rhubarb on Sunday Brunch.

For the rhubarb: 1 tablespoon caster sugar, 75ml water or orange juice, zest of ½ orange (optional), 250g rhubarb, cut into and 4–5cm pieces.

For the toast: 200ml unsweetened plant milk, (use non-nut or non-soya to keep NF or SoF), 2 tablespoons sugar, plus extra, for sprinkling, 3 tablespoons gram flour, 1 ½ teaspoons ground cinnamon, 1 ½ teaspoons vanilla extract, a pinch of salt or a small pinch of, black salt (see page 38, optional), a large pinch of nutritional yeast, crumbled to a powder, neutral oil, for frying and 8 slices of good-quality bread.

See Rebecca’s recipes in her book titled: Leon Fast Vegan available from Amazon now.