Roasted mushroom, walnut and garlic filling rolled in wraps, air-fried until crisp, brushed with garlic butter and served with avocado dip.
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Salty, sticky, sweet — hot honey halloumi over juicy melon and cherry tomatoes is the salad that actually earns its place at the table.
Spiral-cut golden potatoes grilled on skewers, topped with melted cheese, sour cream, charred corn kernels, jalapeños and fresh herbs
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Crispy outside, fluffy inside - these potato and corn fritters turn leftover mash into something properly good.
A fast, no-faff traybake of roast potatoes, carrots, ham, feta and hot honey — built for leftovers and busy nights.
Crispy, cheesy quesadillas packed with leftover potatoes, ham and veg - a fast, flexible fridge-clearer.
Boiled, smashed, then roasted until irresistibly crispy - topped with a homemade pesto that uses up the whole asparagus bunch.
A savoury tomato salad with soy, sesame, and chilli oil- ideal as a side, BBQ topper, or noodle toss-in.
Whipped feta with marinated strawberries, cucumber, and mint - a salty-sweet snack or low-effort summer starter.
Crispy parsnip chips with truffle oil, parmesan and garlic mayo – your new go-to side made with seasonal root veg.
Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.
Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack
Veggie-packed savoury flapjacks with carrot, broccoli and cheese - ready in 35 mins. The ultimate lunchbox sidekick or snack.
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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 centre and crunchy crumb, they’re endlessly adaptable and dangerously snackable.
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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