Butter – unless the recipe states otherwise, I use unsalted butter in baking – that way the exact amount of salt can be controlled for specific recipes. Vegan, dairy-free or plant-based butter alternatives such as margarine can be used in most cases. I recommend you check they contain a minimum of 80 per cent fat and avoid using spreads, since they contain too much water. Coconut oil is another fantastic alternative to dairy butter. It can have a strong aroma and flavour, so unless you specifically want a coconut taste, it’s better to use a refined one specifically for cooking.