Baked kumara split open and loaded with paprika beef mince, wilted spinach and bubbling cheese. Mostly hands-off, very filling.
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Festive sides, salads and desserts made for sharing, plus a few clever ways with the leftovers.
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Make it a few days ahead to lighten the load on the day. A sticky orange marmalade and mustard glaze, perfect sliced cold on the Christmas table.
Use up the Christmas dinner leftovers in one pie. Veg and meat folded through a creamy bechamel under an easy pastry top made from pantry staples.
Boxing Day leftovers to the rescue. Crispy potatoes and veg mashed into one big hash with eggs cooked on top. One pan to cook, one pan to wash.
A showstopping alternative to pavlova: meringue stacked with lemon curd custard, whipped cream, berry coulis, toasted almonds and fresh basil.
A simple green salad with that wow factor: cos and butterhead lettuce, charred capsicum, asparagus, toasted seeds and a honey mustard dressing.
A summery ratatouille of courgettes, tomatoes and capsicum with blanched green beans for crunch, topped with a buttery herb and olive crumb.
Roasted rainbow carrots drizzled in a citrusy orange butter sauce, finished with toasted pumpkin seeds, basil and parsley. A side for any grand occasion.
Sweet, waxy Jersey Bennes with a fresh citrusy punch, a crunch of new season green beans and the mellow, slightly salty taste of black olives.
Festive sides, salads and desserts made for sharing, plus a few clever ways with the leftovers.
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Seared pork loin simmered with sweet apple, soft cabbage and onions in a creamy sour cream sauce. One pan, done in under an hour.
Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.
Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.
Bolar beef slow-cooked in miso, ginger and honey until it falls apart. Four hours of hands-off cooking for a seriously savoury dinner.
Tender lamb and potatoes simmered in a bright green spinach, coriander and coconut sauce. Big flavour, one pot, minimal fuss.
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.
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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