Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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A show-off seasonal salad with roast beetroot, crisp asparagus, pears and chicken. Topped with blue cheese and pecans. Full on flavour.
A spring twist on Caesar salad by Kylee Newton. Charred asparagus, crisp cos, and creamy dressing bring seasonal flavour to the classic.
Flaky, cheesy, and asparagus-loaded. These golden puff pastry snacks come together in 30 mins and look far fancier than they are.
Quick, cheesy, and veggie-packed. These Mini Pizza Muffins are a fun, fuss-free lunchbox filler which are ready in under 15 minutes.
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A crunchy, creamy no-roll snack using wonky cucumbers & avo. Scoop, stuff, snack. Sushi without the stress.
A creamy, comforting swede salad with mellow leek and lemon-dill mayo. A smart, seasonal twist on classic potato salad.
Homemade dip energy: this avo hummus + broccoli tabbouleh duo is fresh, clever and sneakily impressive.
Crispy parsnip chips with truffle oil, parmesan and garlic mayo – your new go-to side made with seasonal root veg.
This Bombay Potato recipe is a comforting side dish for any dinner. It has little twist by using fiery watercress in the yoghurt dip and sweet tomatoes in the potatoes.
These vegetarian meatballs really hit the spot. Serve with pasta for a crowd pleasing Italian-themed vegetarian dinner!
This is a comforting bowl of goodness using eggplant herbs and pickles. Don't be put off by the amount of ingredients; this Asian-inspired recipe comes together quickly and easily.
This recipe is a combination of sumac-roasted carrots complemented by creamy tzatziki yoghurt - these flavours are delicious together and make a tasty lunch, side dish or dinner.
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Caprese salad is a simple Italian salad, traditionally made of sliced fresh mozzarella, tomatoes, and basil. This version is extra summery and as fresh as it gets.
This dish is full of flavour and extremely versatile. If you're short of a variety of produce, play around and swap for anything else you've got a surplus of.
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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