Crunchy silverbeet stems
Turn silverbeet stems into crunchy, plant-based “fish” fingers with this creative recipe. These crispy bites are a fun, waste-free way to enjoy an often-overlooked part of the vegetable, perfect for dipping and snacking.
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.
Turn silverbeet stems into crunchy, plant-based “fish” fingers with this creative recipe. These crispy bites are a fun, waste-free way to enjoy an often-overlooked part of the vegetable, perfect for dipping and snacking.
Making a strudel out of filo pastry is a simple way to make a pie. This chicken and cranberry strudel can be made using your leftover Christmas turkey.
A loved Filipino snack and street food commonly made with spring roll wrappers and deep fried. This version of a Turon uses filo (or phyllo) pastry making a light, crispy and delicious snack!
