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.
A light blueberry and lemon ricotta cake, low on flour and big on citrus, studded with whole berries.
Golden, Parmesan-crumbed cauliflower steaks baked with tomato sauce and melted mozzarella — proper comfort food, no meat required.
Spicy tahini-sauced noodles topped with crispy pork mince, blanched pak choi and crunchy peanuts — ready in 20 minutes flat.
Creamy chicken stew with parsnip, carrot and potato, brightened with lemon and dill. A delicious way to begin spring eating.
A no-roll sushi hack: layers of teriyaki beef, avocado, cream cheese and nori pressed into one big shareable cake.
Crispy fennel and onion fritters with a garlicky yoghurt dip and lemon — a fast, veg-forward bite for lunch or snacks.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Cauliflower and chickpeas roast on separate trays so both crisp properly, then fold through turmeric couscous with almonds and herbs.
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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