Snacks

Featuring tender quinoa, smoky paprika, zesty onion, and grated beetroot, these burgers are loaded with plant-based goodness and guaranteed to satisfy your hunger.

The tangy flavour of the blue cheese pairs well with the nutty, earthy flavour of the Brussels sprouts, for a delicious and satisfying dish.

Indulge in the flavours of the Mediterranean with a delicious lemon ricotta & zucchini galette. Plus, the homemade pastry is totally worth the effort!

Crispy crumbed turnips take centre stage and are served alongside a creamy and zesty cannellini bean puree and sautéed greens. Instead of turnips, the recipe will also work well with pumpkin or squash

You've read it right. This apple pudding is self-saucing! The sauce is created underneath the cake mixture when cooking in the oven. Magic!

The word 'kofta' means ground or pounded. This recipe is made with beetroot, but you can use a variety of other veg, including potatoes, eggplant & zucchini...the options are endless.

This recipe uses the pith, peel and flesh of the orange. Simmer the oranges first before mashing them to create a wonderful cake with extra flavour.

Fried rice is the best dish to use up any leftovers you have lying around or the odd bit of veg at the back of the fridge. This is our fried rice guide!