All Recipes

These oven-baked "sundried" tomatoes are delicious in salads and sandwiches and are a delicious addition to antipasti boards.

We're calling this build-your-own ice cream because you can experiment with any fruit you have lying around.

Carrot tops are often overlooked and discarded, but they are full of flavour and packed with nutrients. So we've put together three simple and delicious recipes to use them up.

It’s super easy to make your own veg stock and a great way to use up all your scraps. Whether it's leek tops, carrot peel or onion skin, chuck it in!

This salad is a crisp and fresh blend of grapefruit, avocado, almonds, and apple, all tossed in a tangy honey-Dijon dressing. It's a tasty side for four, offering a mix of citrusy & creamy flavours.

This recipe can use Yams or Earth Gems and is super quick and easy to make. Enjoy as a side dish with your dinner or with a salad to complement.

This recipe uses the whole of the orange for the sauce, creating a burst of citrusy flavour; it’s a delicious low waste easy mid-week meal to please all the family.

Kohlrabi parmigiana is a delicious twist on the classic eggplant recipe. Crunchy Crumbed Kohlrabi is smothered in tomato sauce & grilled cheese.