Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for sco...
READ MOREFreezing greens like spinach is a great way to prolong their shelf life. Using the freezer like this preserves the fresh...
This is a simple sauerkraut recipe, which is classically made with raw cabbage. Add it to your cheese board or incorpora...
Don’t throw away your pumpkin seeds! They are great as a salad topper, garnishing your hummus, or even just for snacking...
All right, cauliflower lovers, listen up! Cauliflower leaves are delicious and very much edible. Cauli leaves are often ...
Whether it's the tangy grapefruit, the zesty lemons, or sweeter oranges, these candied citrus peels offer a burst of fla...
Instead of discarding the often overlooked parts of the apple, create a tangy and flavourful cider vinegar that can be u...
You can add veggies to these rice paper rolls, so they are perfect for using up bits in the fridge. Serve with a peanut ...
Often, the woodier ends of the asparagus are shopped off and thrown away, but not in our watch! Here, you boil them, whi...
Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for sco...
Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect...
Veggie-packed savoury flapjacks with carrot, broccoli and cheese - ready in 35 mins. The ultimate lunchbox sidekick or s...
Our take on the viral courgette wraps filled with baked tofu, slaw & spicy mayo – a super quick, no-fuss lunch for two.
Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.
Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey ...
Our Wonky Easter Carrot Cake is stacked with rescued carrots, pear & walnuts, topped with a cream cheese crown and your ...
Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinne...
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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