Kumara with Coconut Ginger Sauce
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Looking good (and tasting even better!).

Plump prawns, lemongrass, turmeric, ginger, pineapple and chilli. Yes, one big YUM!

Take a trip down memory lane with a savoury snack of Mousetraps!

Calling all coffee lovers – you’ve got to try this deluxe and velvety version!

Give yourself a health boost and make double!

Hot spicy mouthfuls – just the thing to quell hunger pangs.

There’s no alligator in here, but what you do get when you mix alligator pear (avocado!) and fresh pear is a sublime salad.

Paprika, green olives and sherry vinegar creates FLAVOUR!

This smells so good while it cooks it will be hard not to cut a slice as soon as it comes out of the oven!

Hungry? Dig in!

Cobblers can be sweet as well as savoury and the topping is said to resemble a cobbled street. The scones are golden and cheesy on top and become like dumplings on the bottom. Scrumptious!

This is hardly a pie – it’s really a stew with a crusty scone topping – but it does the job of a good meat pie, that is, it fills you up right down to your boots with warming inexpensive food.

A pot of stock is like a pot of hope – there are endless possibilities.

Golden fish fillets in a pool of gingery lime coconut sauce. Mmm.

This is fab with copious cups of hot tea, but it also works as a dessert, served still warm, with a melting blob of vanilla ice cream or a jug of runny cream on the side.

A tasty and filling family meal utilising a cheaper cut of meat and inexpensive vegetables.

Here’s a handy spicy lentil base you can add bits and bobs to, to create a fast meal.

Think of the other possibilities – serve the potatoes with spoonfuls of Bolognese sauce, puttanesca sauce, sautéed mushrooms, chilli con carne, creamed chillied canned sweet corn … anything really. It all tastes better in a spud.

Zzzzzingy! Grapefruit has a biting acidity. Too much can overwhelm, but a little is exhilarating!

A no-bake fudgy-biscuit sweet treat. One piece is not enough!

Hubble bubble, chickpeas and spice. Yum!

Spread the mash on a warmed platter, plonk a French-roasted chicken on top (let the chicken cool for 15-20 minutes after removing from the oven), and pull the chicken apart with two forks, letting all the juices work their way through the purée. You’ll have an OMG moment for sure.

A good mid-week soup that turns into a meal with cheese toasts.

Sugary trash is just that, trash, but that when sugar is used skillfully as in this dessert, it is a joy, an absolute treat, something to be treasured.
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