Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for sco...
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This easy, breezy three step pesto recipe is a tasty and versatile way to make the most of your zingy coriander.
This roasted red capsicum spread topped with feta, sauteed leeks and zingy coriander will be the star of your next platt...
These Spiced Cauliflower and Chickpea flatbreads are the perfect vegetarian dinner option, using a treasure trove of veg...
Elevate your onions with this simple and delicious savoury marmalade recipe, combining sweet caramlised onions with tang...
Vegan pate featuring mushrooms, walnuts, and a mix of herbs and spices for a rich, satisfying spread.
A simple and flavourful roasted tomato sauce recipe, perfect for pairing with pasta or spooning over your favourite prot...
Get saucy with broccoli stalks! This easy pesto recipe reduces food waste, and is a great zingy addition to pasta's and ...
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You'll want to have a jar of this creamy, greens loaded Herby Avocado dressing living permanently in your fridge.
A light summer salad with sweet grilled peaches, crisp green beans, and creamy goat’s cheese – easy to make with no oven...
Get creative with watermelon, in this vegan poke bowl recipe. The refreshing way to get your sushi fix.
Vegetarian tagine packed with eggplant, pumpkin, green beans and chickpeas in a morrocan spiced tomato base.
The more-ish way to get your 5+ a day! These veggie loaded chili fries make the most of mushrooms, leek, courgette and a...
A punchy, creamy garlic sauce or dip, that's an emulsion of garlic, oil, lemon juice and salt. Simple and delish!
A rich, creamy mushroom and garlic sauce ready in 20 minutes and perfect for sprucing up proteins or pasta.
Turn any extra garlic cloves into this delicious garlic butter with just 4 simple ingredients you've likely got on hand!
Spanish-style grilled bread topped with juicy tomatoes, olive oil, garlic and salt. The simple summer starter you've bee...
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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