Vegan

Do you ever find yourself with a surplus of fruits and veggies that you just can't seem to eat in time? Introducing the smoothie hack that will revolutionise your mornings.

These oven-baked "sundried" tomatoes are delicious in salads and sandwiches and are a delicious addition to antipasti boards.

This salad is a crisp and fresh blend of grapefruit, avocado, almonds, and apple, all tossed in a tangy honey-Dijon dressing. It's a tasty side for four, offering a mix of citrusy & creamy flavours.

This recipe can use Yams or Earth Gems and is super quick and easy to make. Enjoy as a side dish with your dinner or with a salad to complement.

This recipe uses the whole of the orange for the sauce, creating a burst of citrusy flavour; it’s a delicious low waste easy mid-week meal to please all the family.

This recipe is for a flavourful Thai green curry with a medley of vegetables, including carrots, Broccolini, and cauliflower rice.

Try this colourful warm yam, beetroot, and watercress salad with honey mustard dressing. It's a delightful blend of earthy beetroot, sweet yams, peppery watercress, and tangy dressing.

In this low-waste recipe, we transform humble ingredients into a tasty dinner. Utilising the often-overlooked carrot tops combined with roasted carrots and butter beans.