Baked kumara split open and loaded with paprika beef mince, wilted spinach and bubbling cheese. Mostly hands-off, very filling.
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Festive sides, salads and desserts made for sharing, plus a few clever ways with the leftovers.
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A simple green salad with that wow factor: cos and butterhead lettuce, charred capsicum, asparagus, toasted seeds and a honey mustard dressing.
Sweet, waxy Jersey Bennes with a fresh citrusy punch, a crunch of new season green beans and the mellow, slightly salty taste of black olives.
Halved cherries, crisp cucumber, salty feta and mint in a honey-lemon dressing. No oven, 15 minutes, easy to take to a summer barbecue.
Crisp cos, thin apple slices and toasted walnuts in a punchy caper mayo, finished with parmesan. A salad with actual backbone.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Crunchy greens, crispy rice and a creamy lemony dressing. A salad that actually keeps things interesting.
Salty, sticky, sweet — hot honey halloumi over juicy melon and cherry tomatoes is the salad that actually earns its place at the table.
Char cabbage wedges until sweet and tender, then drown them in basil garlic butter. Simple winter cooking that tastes expensive.
The tangy flavour of the blue cheese pairs well with the nutty, earthy flavour of the Brussels sprouts, for a delicious and satisfying dish.
Indulge in the flavours of the Mediterranean with a delicious lemon ricotta & zucchini galette. Plus, the homemade pastry is totally worth the effort!
Crispy crumbed turnips take centre stage and are served alongside a creamy and zesty cannellini bean puree and sautéed greens. Instead of turnips, the recipe will also work well with pumpkin or squash
You've read it right. This apple pudding is self-saucing! The sauce is created underneath the cake mixture when cooking in the oven. Magic!
The word 'kofta' means ground or pounded. This recipe is made with beetroot, but you can use a variety of other veg, including potatoes, eggplant & zucchini...the options are endless.
This recipe uses the pith, peel and flesh of the orange. Simmer the oranges first before mashing them to create a wonderful cake with extra flavour.
Fried rice is the best dish to use up any leftovers you have lying around or the odd bit of veg at the back of the fridge. This is our fried rice guide!
This salad consists of fresh crisp green beans and ripe pears and it is brought together with a tangy dressing.
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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