Warm Lentil Salad
This Autumn lentil salad uses seasonal pumpkin and beetroot.
Explore ways to reduce waste and save money
Plan
Portion
Eat with the seasons
Maximising your fridge and freezer
Store smart
A-Z Storage guide
Know your dates
Preserve
Love your leftovers
Making the most of what you’ve got
Don’t just eat it – compleat it!
Beyond the kitchen
Order Eat Me First stickers
Treat yourself to a guilt-free snack with these berry roll-ups. While the roll ups in the photo are made with blueberries, any sort of berries - fresh or frozen - can be used. This is a great way to utilise bruised or squishy berries.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
This Autumn lentil salad uses seasonal pumpkin and beetroot.
Turn ripe bananas into Sua Fa'i, perfect for a simple and filling breakfast or dessert.
Somewhere between an individual soufflé and a quiche, these are a delicious way to jazz up leftover cooked vegetables.
