The viral strawberry sandwich from Japan - just strawberries, cream and brioche. A fridge-set favourite that’s all over your feed.
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Crispy-bottomed pork dumplings cooked upside-down — fridge odds and ends turned into something properly good. 18 dumplings, 20 minutes.
Salty, sticky, sweet — hot honey halloumi over juicy melon and cherry tomatoes is the salad that actually earns its place at the table.
Spiral-cut golden potatoes grilled on skewers, topped with melted cheese, sour cream, charred corn kernels, jalapeños and fresh herbs
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Crispy outside, fluffy inside - these potato and corn fritters turn leftover mash into something properly good.
A fast, no-faff traybake of roast potatoes, carrots, ham, feta and hot honey — built for leftovers and busy nights.
Crispy, cheesy quesadillas packed with leftover potatoes, ham and veg - a fast, flexible fridge-clearer.
Boiled, smashed, then roasted until irresistibly crispy - topped with a homemade pesto that uses up the whole asparagus bunch.
A savoury tomato salad with soy, sesame, and chilli oil- ideal as a side, BBQ topper, or noodle toss-in.
Craft your own Feijoa Fizz cider beverage and explore the magic of fermentation in just a few simple steps.
Whether you're new to Asian greens, or a Bok Choy regular, you'll love this simple but flavour packed stirfry recipe, plus our tips to keep these fragile greens fresh!
Is there nothing Sprouts can't do? Crumbed and crispy, this is the ultimate vegetarian snack recipe.
A delightful hearty and healthy autumnal salad, loaded with Brussels Sprouts, Apples and almonds for a nice crunch.
Impress guests with this simple but flavourful roasted radish recipe, that uses the radish leaves to create a vibrant garlicky sauce.
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Turn discarded feijoa skins into delicious, coconut infused citrus muffins with this simple baking recipe.
Filled with a seasonal mixture of leeks, mushrooms, and aromatics, these vegetarian dumplings are fun to make and even more satisfying to slurp from your soup.
Creamy, comforting and colourful - these kiwifruit topped dessert cups are a sure crowd pleaser during kiwi season.
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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