Luca’s Traybake of Vegetables
Luca’s spin on roasties.
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Luca’s spin on roasties.

Bubbling and crusty-topped, cauliflower cheese is a winter winner!

An easy way to eat your coloureds!

Hey, is this breakfast or dessert? You choose.

Tender, sweet and smoky equals Yum.

If Brussels sprouts are the bad boys of the winter vege line-up for you, soften them with a lemony cream.

Super simple no-fail way to cook beetroot.

Autumn in a bowl.

Just looking at a bowl of perky glistening greens makes you feel better!

Winter medicine never tasted so delicious!

Put beans on a platter, top with a roasted chicken (spatchcocked is easier), then pull the chicken apart so all the juices run into the beans. Now that’s a pretty delicious idea!

Take it to work, have a mug of it after school, or make a meal of it.

Snitzels (or schhhhhhnitzels) with plenty of pizzaz!

Leftovers (should there be any!) make a great lunchbox staple – beef it up with crumbled feta and extra tomatoes for a light lunch.

Midweek magic … a great way to utilise cabbage.

Crisp taco shells or soft and puffy pita breads? Pork Adobo sauce is delicious in both.

Mustardy cabbage – just what you need for those cold nights when you serve up a rich pork dish.

Rattle the teacups and bring out the lemon loaf.

Scones, rhyming with ‘on’ or scones, rhyming with ‘own’ … doesn’t matter which way, they’re scrumptious!

Roast pumpkin glistening with a caper dressing makes a standout autumn lunch. Serving for dinner? Add a few extras such as fried pumpkin seeds and dukkah.

Crunchy-topped shortbread and a cuppa is just the buzz for mid-morning (or mid-afternoon!).

Cute little butterkin … it doesn’t know whether it’s a butternut or a pumpkin, but who cares, it tastes delicious!

Have to write this in capital letters: DON’T OVERCOOK THE CABBAGE. Get my drift?

Flaky filo, tangy apples, walnuts and cinnamon.
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