Baked kumara split open and loaded with paprika beef mince, wilted spinach and melted cheese. Low effort, big payoff weeknight dinner.
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Crisp cos, thin apple slices and toasted walnuts in a punchy caper mayo, finished with parmesan. A salad with actual backbone.
Green cauliflower blitzed with cashews and spinach into a silky, no-cook pasta sauce. A clever way through your spring greens.
Golden, Parmesan-crumbed cauliflower steaks baked with tomato sauce and melted mozzarella — proper comfort food, no meat required.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Rolled lamb shoulder, seared then roasted, sliced over a mint and basil gremolata with garlic, lemon and sumac. Under an hour.
Crispy panko chicken, cold cos lettuce and a proper anchovy Caesar dressing, stacked into garlic butter focaccia. Recipe by Kitty's Kitchen.
Kale pesto using the whole bunch, stalks included. Quick to blitz, hard to stop putting on everything.
Crispy fried zucchini fans with a tangy herby feta dip – a snacky side dish that puts summer veg front and centre.
Made with a cottage cheese base, this pizza is not only high in protein but also gluten-free, perfect for those who want a lighter twist on traditional pizza.
Elevate your onions with this simple and delicious savoury marmalade recipe, combining sweet caramlised onions with tangy vinegar.
A light yet satisfying soup, perfect to enjoy at the start of spring and loaded with staple veggies like spinach, celery and carrot.
Our vegetarian take on this favourite Vietnamese sandwich keeps all the magic of the original, with marinated tofu, tangy pickled vegetables, crunchy red cabbage and flavour packed sauces.
Vegan pate featuring mushrooms, walnuts, and a mix of herbs and spices for a rich, satisfying spread.
These air-fried crumbed mushrooms with creamy onion and silverbeet dip are the perfect vegetarian snack.
These Roast Celeriac steaks are a simple way to enjoy this creamy root vegetable, especially with the zingy kick of kiwifruit.
Enjoying fennel roasted like this is sure to turn you into a fennel fanatic! This side dish brings caramelised flavours on a creamy base with lemon to add zing.
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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