Spring Noodle Buddha Bowl with Roasted Pumpkin & Avocado

by Anya Saikkonen | Dec 8, 2020 | Dinner, Recipes, Veggie & Plant-based

Spring Noodle Buddha Bowl with Roasted Pumpkin & Avocado An array of flavours come together to create a taste sensation in this spring-inspired noodle buddha bowl. Pumpkin½ can chickpeas (drained & rinsed)200 g diced pumpkin5 g sesame seeds1 drizzle...

Lamb Loin with Roast Pumpkin & Indian Whipped Feta

by Anya Saikkonen | Nov 11, 2020 | Dinner, My Food Bag, Recipes

Lamb Loin with Roast Pumpkin & Indian Whipped Feta The characteristic flavour of lamb is paired with the sweetness of pumpkin and spiced whipped feta. Pumpkin400 g pumpkin wedges1 drizzle oil1 courgette (cut into 1cm rounds)Pickled Onion½ red onion (thinly...

Caper Butter Fish with Roasted Asparagus Niçoise

by Anya Saikkonen | Oct 23, 2020 | Dinner, My Food Bag, Recipes

Caper Butter Fish with Roasted Asparagus Niçoise Potatoes400 g potatoes (peeled & diced)1 drizzle oilNiçoise1 red onion (cut into wedges)250 g asparagus (ends trimmed)30 g olives1 drizzle olive oil50 g marinated artichokes1 baby cos lettuce (leaves...

Herb Roasted Duck Breast with Baby Carrots & Fig Jus

by Anya Saikkonen | Oct 9, 2020 | Dinner, My Food Bag, Recipes

Herb Roasted Duck Breast with Baby Carrots & Fig Jus Have an at-home gourmet dining experience with this restaurant-quality recipe. Vegetables400 g potatoes (peeled & diced)1 parsnip (cut into wedges)1 bunch baby carrots (cut in half lengthways)1 drizzle...

Parsnip & Dill Latkes with Baby Roasties & Horseradish Aioli

by Anya Saikkonen | Aug 5, 2020 | Dinner, Recipes, Veggie & Plant-based

Parsnip & Dill Latkes with Baby Roasties & Horseradish Aioli Traditionally made with potato, we've used parsnip and beetroot for a twist on classic latkes. Potato Salad800 g baby potatoes (halved)20 g garlic salt1 drizzle oil1 Lebanese cucumber (thinly...