One potato, two eggs, a hot pan — this crispy-edged omelette turns your fridge odds and ends into a proper meal in under 15 minutes.
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Mashed potato is a highly versatile leftover dish with endless repurposing possibilities! It can be fried with an egg on top, used as a pie topper, or even as a base for soups.
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.
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!
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.
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.
Scrunched filo, tangy lemon custard, and fresh blueberries baked into a showstopping dessert that's easier than it looks.
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Crispy outside, fluffy inside - these potato and corn fritters turn leftover mash into something properly good.
A fast, no-faff traybake of roast potatoes, carrots, ham, feta and hot honey — built for leftovers and busy nights.
Crispy, cheesy quesadillas packed with leftover potatoes, ham and veg - a fast, flexible fridge-clearer.
A sharing-size orange crème brûlée with real zest, a smooth custard set, and a crackly sugar top worth smashing a spoon through.
A fudgy chocolate brownie wreath topped with whipped cream and summer fruit - an easy, festive centrepiece with minimal fuss.
A no-bake tiramisu twist layered with coffee-dipped ladyfingers, cherry compote, and airy mascarpone cream.
Boiled, smashed, then roasted until irresistibly crispy - topped with a homemade pesto that uses up the whole asparagus bunch.
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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