vegan

Ch Giò Chay

Ch Giò Chay

Crispy pastry encloses delicious veg-packed filling that tastes so incredibly satisfying that nobody will even notice there is no meat.

Baked Leeks

Baked Leeks

There are two sure-fire ways to make vegetables better. You can bake them, or you can coat them with cheese. Here, I’ve combined the two to make a dish where the sweetly softened leeks are bathed in a creamy cheese sauce until you have a tray of pure joy. You may want to keep the whole pan for yourself.

Mexican Salad Jar

Mexican Salad Jar

This is a handy salad that can be assembled the night before and then, come lunchtime, simply shake to combine and enjoy. The dressings are arranged in a way that the salad won’t go soggy.

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Almond Butter with Choc Protein Powder & Raspberries

CORN THINS® are not rice cakes. Made from corn, they taste delicious — like popcorn squished into a healthy crispbread. Plus, they’re gluten-free, non-GMO and contain good levels of fibre. You can enjoy them on their own or with your favourite toppings like we’ve done here.

Cheesy Potato & Thyme Stacks

Cheesy Potato & Thyme Stacks

The love child of a layered potato bake and a hot chip, these stacks combine all of the soft, cheesy goodness of a bake with the crispy, golden edges of a chip. So easy to make, you could batch cook them and pop them in the freezer for whenever you get some serious spud cravings.