Once your lettuce is ready for harvest, get to work on spicing up your summer menu with Asian-inspired lettuce wraps. They’re easy to make, delicious and put a fresh spin on our leafy friend and its use in the kitchen.
It’s sweet and nutty, but not overpowering. There aren’t too many leek recipes out there, but this one is definitely a keeper.
This is the perfect dish for using up any leftover, soon to go rotten, veges you have lying around.
A simple pasta dish using all the herbs available in your garden during summer.
A delicious leek and feta pie that can be eaten on its own or served with a stuffed potato or salad.
If you’re looking for a one-stop shop meal for all of your homegrown veges, then look no further than ratatouille. This traditional French dish can be eaten as a main or a side, served straight away or frozen for later and is perfect for making use of all your tomato, basil, eggplant, beans, zucchini, peppers and more that are ready to be harvested.
Why buy pizza when you can make your own? This simple recipe includes how to make dough for your pizza base and a tasty tomato sauce/paste. We put our homegrown rocket on the top (the pic to the right is of our pre-cooked pizza) but you can put anything you like. To help you get started we've included some tips for toppings.
Self-crusting smoked chicken, kumara and broccoli quiche is great for dinner or as leftovers for lunch.
Spanakopita is a delicious Greek dish. This recipe is easy to make and will impress even the hardiest of food critics.