• With each mini mozzarella, use the fruit scooper and carve out a shallow hole in the middle
• Cut a thin slice of a green olive and place it in the shallow hole of the mini mozzarella
• Cut a thin slice of a black olive and place it in the middle of the green olive. You can cover the entire center of the green olive using the black olive so it looks like an eyeball pupil.
• With each cherry tomato, use a sharp knife to carve out a shallow hole in the center.
• Stuff the cherry tomato with mozzarella, and place a candy eye in the center
• Alternate these two on a metal skewer and serve with a drizzle of pesto sauce

• Place all the ingredients in a food processor
• Blend and place in a container. Store in the fridge for 30 minutes
• Cut the pretzels for the spider legs, and keep aside
• Take out the container from the fridge and roll a teaspoon size ball, and a tablespoon size ball
• Roll the teaspoon size ball in the cocoa powder, and the tablespoon size ball in the cup of ground nuts
• Place the two bliss balls together and poke the pretzels around the tablespoon size ball (make sure there are 8 legs)
• You can add the candy eyes for extra decoration
• Serve as an appetizer or dessert!

• Melt the dark chocolate by placing squared pieces into a metal mixing bowl, and placing that bowl over a boiling pot of water. The steam should melt the chocolate. There should be no direct heat or else the chocolate will burn. Take a tablespoon of dark chocolate and place it in a small bowl. This will be your for RIP decor. Keep aside.
• Place enough granola in the larger melted dark chocolate mixing bowl, to cover 6 of of your serving cups (only as the final, top layer). Mix throughly
• Start by layering your serving cups with whipped yoghurt, then a layer of packet granola, and repeating until you reach the top
• Add the dark chocolate covered granola as the top layer
• Using the toothpick, write RIP on the mini digestives with the tablespoon of melted dark chocolate you kept aside
• Decorate the serving cups with the digestive RIP and gummy worm
• Serve immediately, or the chocolate will freeze and it will be hard to eat.

• Boil the ramen and keep aside
• In a saucepan over medium to high heat, add the shallots and fry until fragrant
• Add the garlic and ginger. Fry until fragrant
• Add the tomato paste, and miso paste. Stir for about 1 minute
• Add the 2 cups of water, seaweed and nameko mushrooms. Switch the gas to simmer and cover for 5 minutes.
• Take the lid off, add the oat milk, chilli flakes, salt and mushroom stock powder.
• Place the lid back on. Let it simmer for about 5 more minutes before taking it off the heat.
• In a large, wide bowl, add this soup base. Then add the ramen. Decorate with your toppings.
• Serve hot!

For The Bao

• Mix the active yeast, in the water, and add the food colouring. Set aside
• Stir the sugar in the flour, then add the yeast mixture
• Gently knead into dough. If it is too dry, add a little more water. If it is too wet, add a little more flour.
• Roll the dough into a ball. Let is rest for 10-15 minutes in a covered bowl.
• Repeat this with however many colours you would like to create your baos. I made 6 colours (yellow, orange, white, black, green and purple)

For The Stuffing

• In a bowl, add the dehydrated nameko mushrooms with 2 cups of water and the mushroom stock. Set aside.
• In another bowl, add the chopped veggies, and marinate with the soy sauce, sushi seasoning and sesame oil. Set aside
• In a saucepan over medium heat, add the oil and let it heat up
• Add the shallots, and stir until fragrant
• Add the garlic, dried chilli and black beans. Stir for another minute.
• Add the hydrated nameko mushrooms from the water bowl, and keep the water aside. Stir in the mushrooms until dry.
• Mix in the mushroom stock water and let the mixture simmer for about 3-4 minutes.
• Add the sugar, and chilli oil. Mix until the texture is dry.
• Take it off the heat to cool. Once it's cool, it's ready to use for stuffing the baos.

Making The Baos

• Follow my IGTV video for a tutorial on how I stuffed the baos, and made beastly shapes with them.
• Once you've finished creating your masterpieces, let it rest covered for about 10 minutes to proof a little more.
• Place in a steamer for 10-15 minutes.
• Switch off the steamer and let the baos sit for 5 minutes in the steamer, with the lid still on. This prevents it from deflating.
• Serve hot!