One potato, two eggs, a hot pan — this crispy-edged omelette turns your fridge odds and ends into a proper meal in under 15 minutes.
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This salad is fresh, zesty, and loaded with the good stuff— roasted beetroot and kumara, avocado, pickled red cabbage and a punchy salsa verde.

This Curried Baby Carrot, Date and Couscous Salad recipe is the perfect blend of sweet and spicy flavours to make your roast carrots shine!

Crispy, crunchy loaded potato salad with asparagus and fennel, coated in a zesty mustard-lemon dressing.

This red cabbage, fennel, and tangelo slaw brings together a zesty dressing, crunchy pumpkin seeds and a burst of citrus.

A crunchy and refreshing spring salad featuring raw broccoli, apple, cabbage, spinach and seeds topped with a creamy avocado dressing

A light yet satisfying soup, perfect to enjoy at the start of spring and loaded with staple veggies like spinach, celery and carrot.

These Roast Celeriac steaks are a simple way to enjoy this creamy root vegetable, especially with the zingy kick of kiwifruit.

Enjoying fennel roasted like this is sure to turn you into a fennel fanatic! This side dish brings caramelised flavours on a creamy base with lemon to add zing.

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.

Rolled lamb shoulder, seared then roasted, sliced over a mint and basil gremolata with garlic, lemon and sumac. Under an hour.

One potato, two eggs, a hot pan — this crispy-edged omelette turns your fridge odds and ends into a proper meal in under 15 minutes.

No pastry, no fuss — just a fluffy, cheesy leek quiche that's simple enough for a weeknight, and great cold too.
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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