Cut down your waste and turn your sad looking vegetables into healthy and delicious meals. All you need is some ideas and hacks into turning what would be waste into something super tasty! We’ve used a mix of roasted and fresh veggies, combined with egg and feta to make this frittata, which is perfect for lunches or a substantial breaky. You can use any combination of veggies that you like, making it ideal for using up whatever’s in your fridge. In this version we used capsicum, corn, potato, tomato and spinach. If you have any bacon or chorizo lying around, that would be great in this too!
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.