Baked kumara split open and loaded with paprika beef mince, wilted spinach and bubbling cheese. Mostly hands-off, very filling.
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Festive sides, salads and desserts made for sharing, plus a few clever ways with the leftovers.
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Crunchy greens, crispy rice and a creamy lemony dressing. A salad that actually keeps things interesting.
A savoury tomato salad with soy, sesame, and chilli oil- ideal as a side, BBQ topper, or noodle toss-in.
Homemade dip energy: this avo hummus + broccoli tabbouleh duo is fresh, clever and sneakily impressive.
Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack
A rich, creamy Mushroom Masala Curry with mushrooms, green beans & spinach in a spiced tomato sauce. Easy, hearty, and vegan-friendly!
A simple one-pan Portuguese tomato rice recipe with juicy tomatoes, green capsicum, and garlic. An easy, comforting vegan dinner.
This Chickpea Jalfrezi Curry is the perfect midweek dinner packed with capsicums, chickpeas, and aromatic spices in a rich tomato base. A hearty, one-pan meal that’s vegan, gluten-free, and great for
Our take on the viral cucumber salad—juicy watermelon meets soy, chilli, and sesame for a bold, Asian-inspired twist.
Make it a few days ahead to lighten the load on the day. A sticky orange marmalade and mustard glaze, perfect sliced cold on the Christmas table.
Use up the Christmas dinner leftovers in one pie. Veg and meat folded through a creamy bechamel under an easy pastry top made from pantry staples.
Boxing Day leftovers to the rescue. Crispy potatoes and veg mashed into one big hash with eggs cooked on top. One pan to cook, one pan to wash.
A showstopping alternative to pavlova: meringue stacked with lemon curd custard, whipped cream, berry coulis, toasted almonds and fresh basil.
A simple green salad with that wow factor: cos and butterhead lettuce, charred capsicum, asparagus, toasted seeds and a honey mustard dressing.
A summery ratatouille of courgettes, tomatoes and capsicum with blanched green beans for crunch, topped with a buttery herb and olive crumb.
Roasted rainbow carrots drizzled in a citrusy orange butter sauce, finished with toasted pumpkin seeds, basil and parsley. A side for any grand occasion.
Sweet, waxy Jersey Bennes with a fresh citrusy punch, a crunch of new season green beans and the mellow, slightly salty taste of black olives.
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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