Silverbeet and Pumpkin Lasagne
Each winter calls for a new take on the classic layered pasta pie. We’ll be honest – this recipe takes most of the afternoon to make and you’re going to use half the kitchen utensils you own as well as a food processor, but hey, you’ll be eating lasagne for dinner!
Easy Passata by Open Table
Passata is an essential recipe for using up a glut of tomatoes, or taking advantage of cheap, seasonal summer produce. And it’s easy to do!
Sri Lankan potato curry and simple sambols – by Open Table
Got a couple of potatoes lying around, or left over roast potatoes? With some pantry staples and the right herbs and spices you can make a delicious and quick dry Sri Lankan curry!
Quick Braised Spigariello
Spigariello is an heirloom leaf broccoli with origins in southern Italy. It is similar to Tuscan kale with nutrient-dense leaves and a rich flavour.
Baked Spuds with Spicy Beans
Phwoar, how good’s a baked spud. We love em. While you wait for your spuds to cook, you can whip up this very flavourful bean stew. It’s creamy, spicy and ultra adaptable!
Sweet pumpkin and apple phyllo – by Open Table
A beautiful sweet treat to help you use up autumn produce, this recipe is perfect for afternoon tea with friends. Raid your pantry and see what nuts and seeds you have on hand – this is the perfect opportunity to use up the last little bit in the bottom of a jar or container.
