Roasted mushroom, walnut and garlic filling rolled in wraps, air-fried until crisp, brushed with garlic butter and served with avocado dip.
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The tangy flavour of the blue cheese pairs well with the nutty, earthy flavour of the Brussels sprouts, for a delicious and satisfying dish.

Indulge in the flavours of the Mediterranean with a delicious lemon ricotta & zucchini galette. Plus, the homemade pastry is totally worth the effort!

Crispy crumbed turnips take centre stage and are served alongside a creamy and zesty cannellini bean puree and sautéed greens. Instead of turnips, the recipe will also work well with pumpkin or squash

You've read it right. This apple pudding is self-saucing! The sauce is created underneath the cake mixture when cooking in the oven. Magic!

The word 'kofta' means ground or pounded. This recipe is made with beetroot, but you can use a variety of other veg, including potatoes, eggplant & zucchini...the options are endless.

This recipe uses the pith, peel and flesh of the orange. Simmer the oranges first before mashing them to create a wonderful cake with extra flavour.

Fried rice is the best dish to use up any leftovers you have lying around or the odd bit of veg at the back of the fridge. This is our fried rice guide!

This salad consists of fresh crisp green beans and ripe pears and it is brought together with a tangy dressing.

Spiced lamb, a hot-pink beetroot yoghurt sauce and all the wrap fillings you need — no servo run required.

Lamb shoulder gone low and slow with pomegranate molasses, walnuts and cranberries until sticky, spiced and spoon-tender. One pot, big pay-off.

Roasted mushroom, walnut and garlic filling rolled in wraps, air-fried until crisp, brushed with garlic butter and served with avocado dip.

Slow-cooked smoky beef brisket with quick-pickled onions, avocado, lime and warm tortillas. Taco night just got serious.

Crisp cos, thin apple slices and toasted walnuts in a punchy caper mayo, finished with parmesan. A salad with actual backbone.

Green cauliflower blitzed with cashews and spinach into a silky, no-cook pasta sauce. A clever way through your spring greens.

A light blueberry and lemon ricotta cake, low on flour and big on citrus, studded with whole berries.

Golden, Parmesan-crumbed cauliflower steaks baked with tomato sauce and melted mozzarella — proper comfort food, no meat required.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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