Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
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Try this colourful warm yam, beetroot, and watercress salad with honey mustard dressing. It's a delightful blend of eart...
In this low-waste recipe, we transform humble ingredients into a tasty dinner. Utilising the often-overlooked carrot top...
This Middle Eastern-inspired recipe features roasted capsicum stuffed with a fragrant mixture of fluffy Israeli couscous...
Featuring tender quinoa, smoky paprika, zesty onion, and grated beetroot, these burgers are loaded with plant-based good...
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 fridg...
Brussels sprout season is here, and we are not complaining. This recipe combines the nutty and savoury flavours of tempe...
There's no doubt about it, hasslebacks are delicious. As the kumara bakes, the slices fan out, creating a crispy outer l...
Tart's aren't just for dessert! Puff pastry makes for a perfect light base with this vegetable-based tart.
A fresh, flavourful salad, perfect for any occasion! Enjoy the mix of crisp greens, tangy onions, and crunchy croutons, ...
This recipe is potato salad perfection with fresh asparagus, green beans and zingy quick-pickled red onions.
This recipe takes charming courgettes, curly capsicums, and tomatoes and transforms them into a festive salad, tossed wi...
A satisfying, flavour packed side dish featuring roasted red cabbage, creamy kumara mash and crispy shallots to top it a...
This salad is fresh, zesty, and loaded with the good stuff— roasted beetroot and kumara, avocado, pickled red cabbage an...
This Tofu Katsu recipe brings daikon into the spotlight, adding a mild sweetness that works beautifully with the rich, c...
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Turn leftover pumpkin into a cosy breakfast with this easy Pumpkin French Toast recipe. Sweet and warming to satisfy you...
Nothing says Halloween quite like an edible pumpkin bowl and this one is filled with delicious bubbling cheese fondue.
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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