Looking for a vegetarian side dish that holds its own? This recipe for Roasted Fennel and Potatoes on Ricotta is simple and only requires a few ingredients, but comes together into a seriously flavourful plate.
Roasting fennel is like giving it a whole new personality. When fennel's fresh, it's got a crisp, slightly sweet, and anise-like flavour. But when you roast it, that flavour deepens into something more caramelised and mellow, with a hint of nuttiness.
The lemon zest in the ricotta base brings a zippy brightness that cuts through the richness of the other flavours. The combination with fluffy roasted potatoes makes for a dish that's comforting yet sophisticated, and will soon have you eating it like a main! Otherwise, it's perfect alongside chicken, fish or pork.
Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey centre and crunchy crumb, they’re endlessly adaptable and dangerously snackable.
Our Wonky Easter Carrot Cake is stacked with rescued carrots, pear & walnuts, topped with a cream cheese crown and your fave pantry bits.
Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinner = sorted.
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No rules apply here! This zero-waste grazing board turns your veggie odds and ends into a crunchy, crispy, compost-saving feast.
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