Roasted & caramalised cauliflower, chickpeas, crispy leaves, pickled stems, roast garlic aioli
Chantelle Nicholson's main dish as seen on Three and ThreeNow's Food Rescue Kitchen.
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
A tasty and easy way to use up your leftover kūmara and potato peels.
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.
Chantelle Nicholson's main dish as seen on Three and ThreeNow's Food Rescue Kitchen.
This recipe creates a refreshing, tasty drink. The yeasts that are naturally present on the skin of a feijoa (the slightly white dust covering) help the fermentation process in this recipe. However, if you want to speed up the process, or make it fizzier, then you can use champagne yeast (available from your local Bin Inn)
Somewhere between an individual soufflé and a quiche, these are a delicious way to jazz up leftover cooked vegetables.
