Savoury broccoli bread with a seed-topped crust and a soft, green-flecked crumb — no bowl of veg required.
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Thinly sliced apples vanish into a light, custardy batter for a loaf cake that's more about texture than fuss.
Crispy, cheesy kumara taco shells baked until golden — a clever grain-free swap for the real thing, with all the crunch and none of the fuss.
Turn last night's mash into a crispy, cheesy toastie — no bread required. Ready in under 15 minutes.
Crispy crumbed pumpkin bites with a molten mozzarella middle and a hit of parmesan — air-fried golden, served with spicy mayo.
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Cheesy, flaky broccoli pinwheels that use the whole head — stalk and all. Ready in 40 minutes and brilliant in lunchboxes.
Spiral-cut golden potatoes grilled on skewers, topped with melted cheese, sour cream, charred corn kernels, jalapeños and fresh herbs
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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.
All the depth of French onion soup, minus the bread bowl — this creamy one-pan pasta is a weeknight winner.
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One rice cooker, frozen dumplings, and whatever greens need using — a proper cosy bowl of noodle soup in under 20 minutes.
Crispy crumbed pumpkin bites with a molten mozzarella middle and a hit of parmesan — air-fried golden, served with spicy mayo.
Crunchy greens, crispy rice and a creamy lemony dressing. A salad that actually keeps things interesting.
Buttery croissants stuffed with eggs, capsicum and feta, then crisped up in the air fryer. Breakfast, sorted in 20 minutes.
Parboiled, floured, and roasted in hot oil — the crispiest parsnips you'll make all winter. Golden outside, fluffy inside.
Creamy, cheesy mushrooms with a spinach filling — ready in under 20 minutes and made entirely in the air fryer.
Cheesy, flaky broccoli pinwheels that use the whole head — stalk and all. Ready in 40 minutes and brilliant in lunchboxes.
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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