I think I often say that a new dish is my new favourite, so here’s my latest favourite! It’s easy and quick, and it’s so deliciously creamy and fragrant and satisfying and I will not judge you if you lick the plate (I did). We like to serve it with brown rice (cooked here with…

Just 4 ingredients, 10 mins to prep and 10 to bake, these are the fastest little savoury snack you could make and they pack a flavour punch! Add in the kaffir lime butter and these are pure magic, raising these little beauties to the next level. Makes 18 rounds using a 55mm scone cutter. Ingredients:…

This is a super-speedy recipe that we make almost every week and it’s always delicious. It’s vibrant, crunchy, tangy, fresh, with a wholesome warming depth too. We use Thai red curry paste, as many of the fresh ingredients can be hard to come by in Dunedin, but that helps make this one of the fastest…

These rustic looking beauties are the perfect accompaniment to a soup, stew or a salad. You can use scone cutters to make perfect rounds, or just slice the rolled out dough as we have here and save rolling out the leftover bits again. Makes 6-7 scones. Ingredients: 250g self raising flour; pinch salt; 60g olive…

Throw together this crisp and colourful salad, with a glorious almond butter and lime dressing and a scattering of fresh mint, for a lovely light dinner. My sister Rosie treated us to this recipe, inspired by Family Style Food. Serves 4. Ingredients: Almond butter and lime dressing – 3 tbsp almond butter (peanut butter or…

A warming veggie stew with root ginger, onion, garlic and hot chilli sauce for extra punch! It’s packed with kale for a boost of vitamins, and a lovely big scoop of crunchy peanut butter makes for a rich, creamy sauce. Top with some toasted peanuts for the easiest dinner, bouncing with flavour. Serves 4. Ingredients:…

We call these beauties ‘iron burgers’ because they are packed with kidney beans, beetroot, tahini, and hazelnuts – all known for being iron-rich superfoods! These take 10 minutes to assemble and just a few mins to cook, and they’re deliciously spiced with cumin, turmeric and smoked paprika. Pop them in a bun, or enjoy them…

A vibrant, fresh tasting risotto that can be made with fresh peas when in season, or the frozen variety year-round. Serves 4. Ingredients: 300g petit pois peas; 1 leek; coconut oil; 200g arborio rice; ~1 litre veg stock; 200ml tin of coconut cream; sprig of mint. Gently fry the finely chopped leek in coconut oil….

On the table in 15 minutes, this deliciously creamy pasta dish is a perfect mid-week feast for busy evenings. Blitzed cashews and spinach make a lovely pesto, while sun-dried tomatoes and a scattering of fresh basil bring some jazz. We’ve used wholegrain pasta here for extra goodness. Serves 4. Ingredients: Pasta to serve four; handful…

Perfectly balanced with sweet and sour, this is a really good recipe to try if you think you’re not a fan of tofu (or if you’re cooking for people who think they’re not fans of tofu). Served crisp, with toasted cashews and crunchy red peppers, all luxuriously coated with a fragrant, lightly spiced sauce that…