Seared pork loin simmered with sweet apple, soft cabbage and onions in a creamy sour cream sauce. One pan, done in under an hour.
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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.

Don’t throw away your pumpkin seeds! They are great as a salad topper, garnishing your hummus, or even just for snacking on.

In this recipe, we have used Navel Oranges to make a refreshing popsicle, guaranteed to help you cool off as the weather heats up.

Whether it's the tangy grapefruit, the zesty lemons, or sweeter oranges, these candied citrus peels offer a burst of flavour to your baking.

Instead of discarding the often overlooked parts of the apple, create a tangy and flavourful cider vinegar that can be used in dressings, marinades, pickling, and more.

This salad has a citrusy crunch and a hint of sesame. Perfect as a vibrant side dish or a light, refreshing main.

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!
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Seared pork loin simmered with sweet apple, soft cabbage and onions in a creamy sour cream sauce. One pan, done in under an hour.

Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.

Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.

Bolar beef slow-cooked in miso, ginger and honey until it falls apart. Four hours of hands-off cooking for a seriously savoury dinner.

Tender lamb and potatoes simmered in a bright green spinach, coriander and coconut sauce. Big flavour, one pot, minimal fuss.

Spiced lamb, a hot-pink beetroot yoghurt sauce and all the wrap fillings you need — no servo run required.

Lamb shoulder gone low and slow with pomegranate molasses, walnuts and cranberries until sticky, spiced and spoon-tender. One pot, big pay-off.

Roasted mushroom, walnut and garlic filling rolled in wraps, air-fried until crisp, brushed with garlic butter and served with avocado dip.
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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