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Recipes

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Veggie Lasagne with Mushroom and Lentil Bolognese

Posted by GLOBAL on 12th Oct 2021

Veggie Lasagne with Mushroom and Lentil Bolognese
While there are a couple of steps involved in this veggie packed lasagne, it is well worth the effort. This is the ultimate comfort food and so nourishing. Layers of veggies replace the pasta sheets and rich lentil and mushroom bolognese replace the mince. The rice scattered in between the layers soaks up all the juices from the veggies and cooks to create another delicious element. Make ahead of time and simply reheat when needed, so great to make on the weekend for the week ahead. By Chef Tom Walton Ingredients …

Delcado Avocado, Potato & Snow Pea Salad

Posted by GLOBAL on 12th Oct 2021

Delcado Avocado, Potato & Snow Pea Salad
A fresh take on the Potato salad, perfect for the warmer weather, BBQ and entertaining. The Delcado Hass avocados feature generously in the salad, balancing out the potato and offering complementing contrast to the fresh fennel, punchy dressing and briny, savoury olives. By Chef Tom Walton Ingredients 500g baby potatoes 2 tbsp salt 250g snow peas, trimmed ½ bulb fennel, finely sliced ½ cup green olives 2 large Delcado avocado, cut into lar …

Beef & Veggie Pho

Posted by GLOBAL on 15th Sep 2021

Beef & Veggie Pho
Nothing beats the fragrance of pho. This version is both delicious and nourishing with the extra veggies used as the noodles. It's all about the broth so buy a good quality fresh one. By searing the beef, there is an extra layer of flavour from caramelising the outside of the meat which isn't traditional but so good. Recipe by Tom Walton Ingredients 1 tbsp whole coriander seeds 2 star anise 2 cinnamon quills 1 thumb size piece ginger, sliced …

Crispy Skin Snapper, Blood orange, Fennel & Green Olives

Posted by GLOBAL on 10th Aug 2021

Crispy Skin Snapper, Blood orange, Fennel & Green Olives
There is something special about the combination of fish, fennel & blood orange. It's such a simple dish with everything works so well together with a little kick from green olives. Easy enough for any night of the week and just as perfect for a special occasion or long weekend lunch. Blood oranges have a short season but you can use a naval orange once the season ends. Recipe by Tom Walton Ingredients 2 x 150g snapper fillets, skin on or use bream as an alternative Flake sea salt 2 tbsp olive …

Kalette and Ricotta Galette

Posted by GLOBAL on 9th Aug 2021

Kalette and Ricotta Galette
We've got a little bit of inspiration for your next picnic! Justine Schofield from Everyday Gourmet created this delicious and easy one-pan recipe for a crispy Kalette and Ricotta Galette.  Ingredients 2 tbsp extra virgin olive oil 160g piece of speck, chopped in small pieces 1 leek, chopped 160g kalettes (or a bunch of kale) ½ bunch parsley roughly chopped 200g ricotta 1 mozzarella ball, torn Pinch of nutmeg 1 egg whisk …