Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
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Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.
Our take on the viral cucumber salad—juicy watermelon meets soy, chilli, and sesame for a bold, Asian-inspired twist.
A light summer salad with sweet grilled peaches, crisp green beans, and creamy goat’s cheese – easy to make with no oven required!
Not sold on grapefruit? This salad recipe will change your mind. A more-ish mix of crunch, sweetness and tangy flavours.
This summer salad is full of glorious golden veg - pumpkin, sweetcorn and carrots - roasted to smoky perfection and paired with creamy chipotle dressing.
This tomato and nectarine salad is summer on a plate, plus it's great for using up any leftover bread during the silly season.
A fresh, flavourful salad, perfect for any occasion! Enjoy the mix of crisp greens, tangy onions, and crunchy croutons, finished with a creamy dressing.
This recipe is potato salad perfection with fresh asparagus, green beans and zingy quick-pickled red onions.
This Bombay Potato recipe is a comforting side dish for any dinner. It has little twist by using fiery watercress in the yoghurt dip and sweet tomatoes in the potatoes.
These vegetarian meatballs really hit the spot. Serve with pasta for a crowd pleasing Italian-themed vegetarian dinner!
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.
This recipe is a combination of sumac-roasted carrots complemented by creamy tzatziki yoghurt - these flavours are delicious together and make a tasty lunch, side dish or dinner.
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Caprese salad is a simple Italian salad, traditionally made of sliced fresh mozzarella, tomatoes, and basil. This version is extra summery and as fresh as it gets.
This dish is full of flavour and extremely versatile. If you're short of a variety of produce, play around and swap for anything else you've got a surplus of.
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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