Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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This creamy, citrusy treat is a simple dessert that’s as sustainable as it is delicious—perfect for making the most of your lemons!
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Homemade dip energy: this avo hummus + broccoli tabbouleh duo is fresh, clever and sneakily impressive.
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Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.
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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