Feta-flecked chicken and courgette meatballs with a honey-lemon asparagus, avocado and rocket salad. Pita and garlic yoghurt on the side.
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Fresh watermelon, peaches and tomatoes meet torn mozzarella and basil in this summery twist on a caprese salad.
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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.
Boiled, smashed, then roasted until irresistibly crispy - topped with a homemade pesto that uses up the whole asparagus bunch.
Whipped feta with marinated strawberries, cucumber, and mint - a salty-sweet snack or low-effort summer starter.
Crispy fried zucchini fans with a tangy herby feta dip – a snacky side dish that puts summer veg front and centre.
Flaky, cheesy, and asparagus-loaded. These golden puff pastry snacks come together in 30 mins and look far fancier than they are.
A creamy, comforting swede salad with mellow leek and lemon-dill mayo. A smart, seasonal twist on classic potato salad.
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Feta-flecked chicken and courgette meatballs with a honey-lemon asparagus, avocado and rocket salad. Pita and garlic yoghurt on the side.
Pappardelle in a lemony cream sauce with crispy bacon, baby spinach and asparagus. A weeknight pasta in about 30 minutes.
Bacon-wrapped asparagus, a runny poached egg and a stick-blender hollandaise that comes together in a minute. Café brunch at home.
Crispy bacon, camembert, avocado, rocket and tomato chutney stacked in a soft bap. The weekend bacon butty, upgraded.
Baked kumara split open and loaded with paprika beef mince, wilted spinach and melted cheese. Low effort, big payoff weeknight dinner.
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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.
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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