The viral strawberry sandwich from Japan - just strawberries, cream and brioche. A fridge-set favourite that’s all over your feed.
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Your new favourite veggie side is here with these roasted Hasselback Beetroot, topped with a zingy carrot tops and avocado dressing.

These Kumara Nachos are a delicious, vegan-friendly take on the ultimate crowd pleasing dish. We've even got a dairy-free cheese sauce!

This is a simple sauerkraut recipe, which is classically made with raw cabbage. Add it to your cheese board or incorporate it into your favourite sandwich for a tangy zing.

Give this veggie-packed pizza a try for a healthy twist. Using parmesan gives it a really tasty flavour that's just as delicious as a classic pizza base.

You can add veggies to these rice paper rolls, so they are perfect for using up bits in the fridge. Serve with a peanut satay sauce for a fresh vegan snack!

This is not just hummus! This hummus features a way to use up your carrot tops and asparagus stems, making it extra tasty and impressive.

Create these spooky Mandarin-Tangelo Jellies, a treat, not a trick, for Halloween! A fun activity for the kids plus a vegan-friendly recipe bursting with citrus flavour.

Marmalade isn't just for spreading on toast! You can use it to glaze meats, in a cocktail, as a sandwich filling, and on top of your ice cream. The possibilities are endless!
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Cheesy, flaky broccoli pinwheels that use the whole head — stalk and all. Ready in 40 minutes and brilliant in lunchboxes.

Chunky, creamy, and built for cold nights — this Tuscan-style soup packs sausage, pumpkin, kale and pasta into one very satisfying pot.

Crispy pastry baskets, jammy stone fruit, whipped cheesecake cream. A make-ahead Easter treat that looks far more impressive than it is.

One eggplant, fanned out and loaded with mozzarella over a garlicky tomato sauce. Impressive-looking, low-effort, and completely worth it.

Slow-cooked lamb belly with butter beans, garlic, herbs and lemon - a rich, one-pot meal with minimal prep and big flavour.

Kale pesto using the whole bunch, stalks included. Quick to blitz, hard to stop putting on everything.
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Crispy-bottomed pork dumplings cooked upside-down — fridge odds and ends turned into something properly good. 18 dumplings, 20 minutes.

One pan, no fuss. Chicken (or chickpeas), rice, and a coconut-curry sauce baked together for a weeknight win that doubles as meal prep.
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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