A quick, colourful alternative when your family hits sandwich fatigue. Fill a lunchbox with these vibrant, healthy little pancakes and watch them become your kid’s new favourite.
1 egg
½ zucchini, grated
½ cup spinach leaves
1/4 cup self raising wholemeal flour
1 tbs fresh herbs of your choice (finely chopped)
½ tsp pesto
Blanch the spinach in boiling water for 1 minute until vibrant and soft. Drain then set aside to cool. Push the blanched spinach through a sieve or squeeze it with your hands to remove excess water. Really squeeze it otherwise your batter will be too runny. Chop spinach up roughly.
Place all ingredients in a small jug or bowl. Using a hand blitzer whizz all the ingredients together into a uniform batter.
Heat a frying pan over medium-low heat. Grease pan with butter, coconut oil or olive oil.
Spoon in the batter to make small pikelets. Once small bubbles start to appear on the pikelets, flip them over using a spatula. Cook for a few more minutes on the reverse side, then place on a cooling rack. Repeat process with the rest of the mixture. Serve warm or cold with a side salad or vegetable sticks.
This stew is a great example of showcasing how much flavour our newly released Fresh Chorizo can bring to a dish! It's paired with bone-in chicken thighs, where the skin has been seasoned and the fat is nicely rendered and crispy, tomatoes, oregano and olives. Another bonus, is that it's made in one pot for an easy clean up and can be served with rice or salad and fresh bread.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
