Baked kumara split open and loaded with paprika beef mince, wilted spinach and bubbling cheese. Mostly hands-off, very filling.
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Festive sides, salads and desserts made for sharing, plus a few clever ways with the leftovers.
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This vegetarian stuffed squash recipe is a warming way to sneak apples and pears into your next dinner dish. Cosy, flavourful and looks glorious on the table.
Take your taste buds on a savoury adventure with our Wonky take on the traditional Georgian cheesey bread dish.
A sharing platter with a radish-ing twist! Smear with creamy butter and a sprinkle of salt and you've got the perfect wee bite.
This weeknight vegetarian butter beans dish is ready in under half an hour, and still tastes restaurant-ready!
This warming roasted Kohlrabi and Harissa Cauliflower salad served atop creamy, vegan friendly whipped tofu is going to turn you into a kohlrabi convert!
Whether you're new to Asian greens, or a Bok Choy regular, you'll love this simple but flavour packed stirfry recipe, plus our tips to keep these fragile greens fresh!
Is there nothing Sprouts can't do? Crumbed and crispy, this is the ultimate vegetarian snack recipe.
Impress guests with this simple but flavourful roasted radish recipe, that uses the radish leaves to create a vibrant garlicky sauce.
Make it a few days ahead to lighten the load on the day. A sticky orange marmalade and mustard glaze, perfect sliced cold on the Christmas table.
Use up the Christmas dinner leftovers in one pie. Veg and meat folded through a creamy bechamel under an easy pastry top made from pantry staples.
Boxing Day leftovers to the rescue. Crispy potatoes and veg mashed into one big hash with eggs cooked on top. One pan to cook, one pan to wash.
A showstopping alternative to pavlova: meringue stacked with lemon curd custard, whipped cream, berry coulis, toasted almonds and fresh basil.
A simple green salad with that wow factor: cos and butterhead lettuce, charred capsicum, asparagus, toasted seeds and a honey mustard dressing.
A summery ratatouille of courgettes, tomatoes and capsicum with blanched green beans for crunch, topped with a buttery herb and olive crumb.
Roasted rainbow carrots drizzled in a citrusy orange butter sauce, finished with toasted pumpkin seeds, basil and parsley. A side for any grand occasion.
Sweet, waxy Jersey Bennes with a fresh citrusy punch, a crunch of new season green beans and the mellow, slightly salty taste of black olives.
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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