Seared pork loin simmered with sweet apple, soft cabbage and onions in a creamy sour cream sauce. One pan, done in under an hour.
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Delicious flakey pastry shells encase a flavourful filling. This recipe is for cheesy corn and broccoli empanadas, but really, you can fill the pastry with your favourite pie filling combinations.

Brussels sprout season is here, and we are not complaining. This recipe combines the nutty and savoury flavours of tempeh with the crispy texture & earthy taste of Brussels sprouts.

Change up your classic summer 'corn on the cob' with these corn ribs. The roasted capsicum mayo brings a sweet and smoky flavour and is a must!

This classic French dish and is extra delicious when the veg is thinly sliced, and the cheese on the top is brown and bubbly. It's rich, creamy and comforting and goes well with a simple green salad.

Romesco sauce is a match made in heaven with charred broccoli steaks. It's a traditional Spanish sauce made of roasted capsicum, fresh herbs, olive oil and almonds.

There's no doubt about it, hasslebacks are delicious. As the kumara bakes, the slices fan out, creating a crispy outer layer and a tender, creamy interior.

Ceviche is essentially fish in a zingy citrus marinade. The citrus 'cooks' the fish and is best served with coriander and a hint of chilli.

Tart's aren't just for dessert! Puff pastry makes for a perfect light base with this vegetable-based tart.
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Seared pork loin simmered with sweet apple, soft cabbage and onions in a creamy sour cream sauce. One pan, done in under an hour.

Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.

Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.

Bolar beef slow-cooked in miso, ginger and honey until it falls apart. Four hours of hands-off cooking for a seriously savoury dinner.

Tender lamb and potatoes simmered in a bright green spinach, coriander and coconut sauce. Big flavour, one pot, minimal fuss.

Spiced lamb, a hot-pink beetroot yoghurt sauce and all the wrap fillings you need — no servo run required.

Lamb shoulder gone low and slow with pomegranate molasses, walnuts and cranberries until sticky, spiced and spoon-tender. One pot, big pay-off.

Roasted mushroom, walnut and garlic filling rolled in wraps, air-fried until crisp, brushed with garlic butter and served with avocado dip.
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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