Spicy Roasted Chickpeas
Snack attack level: spicy, crunchy, addictive.
Unique sustainable products we can’t get enough of
Creative and delicious ways to become more sustainable.
Ottolenghi Salmon Puttanesca
Weekend flavours meet weekday cook time.
Vegan Black Bean Burgers
Desiree Nielsen's answer to flavour-packed plant-based burgers.
Roast Leg of Lamb
This elegant recipe is made with the simplicity of a sheet pan.
Easter desserts ideas everyone will love
Fresh spring flavours are key to these delightful Easter desserts.
Cauliflower au Gratin with Parmigiano Reggiano
This easy, cheesy, five-ingredient side dish is surprisingly impressive.
Roasted Eggplant Dip (Mutabal)
The indulgent version of Baba Ganoush.
Vegan Gluten-Free Carrot Cake
Cashew cream is the vegan alternative to cream cheese.
Paper Plane Cocktail
3/4 oz of lemon juice or one sugar cube – it's your choice for this cocktail.
Curried Shakshuka With Cilantro Pesto
Shakshuka with a twist.
Banana Split Ice Cream Sundae
Caramelized bananas are next-level delicious.
Crispy Tofu
The magic of Middle Eastern flavours transforms bland tofu.
Italian Potato Salad
Fresh herbs add flavour to this simple potato salad.
One-Pot Steak and Beans Pizzaiola
A one-pot marvel perfect for dinner parties.
Fried Rice With Shiitake Mushrooms
Desiree Nielsen's healthy twist on fried rice.
Mediterranean Kale Salad
Your new favourite breakfast salad inspiration for spring.
Pan-Seared Halibut With Spring Peas
Elevated tastes of spring abound in Chef Ned Bell's sustainable seafood recipe.
Scalloped Potatoes au Gratin
Aged cheddar and Parmesan hit the high notes in this side dish.
Squash and Halloumi Salad
Sweet, salty, savoury and crunchy.
