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Method

1. Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and a pinch of salt. Cook for 10–15 minutes, stirring occasionally, until very soft.
2. Add garlic and cook for 1 minute.
3. Increase heat to high. Add remaining vegetables (except kale or spinach) and stir for 2 minutes.
4. Lower heat. Add stock and miso, stir well to dissolve, cover, and simmer for 10–15 minutes until vegetables are tender.
5. Add white beans, any cooked vegetables you’re using up, and kale or spinach. Stir through and simmer another 2 minutes.
6. Season with salt and pepper, add vinegar to brighten the flavour, and stir in chopped herbs.
7. In a separate bowl, mix herby yoghurt ingredients.
8. Ladle soup into bowls, add a dollop of herby yoghurt, and drizzle with crispy chilli oil.

Freezer Tip

This soup freezes like a dream (minus the toppings). Let it cool completely, then freeze in containers. Add yoghurt and chilli oil fresh when serving.

Method

1. Heat olive oil in a large, deep ovenproof frying pan or shallow Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the grated or chopped veg and cook for 2–3 minutes to soften slightly. If using chilli flakes, stir them in now.
3. Add beef mince and cook until browned, breaking it up with a spoon as you go.
4. Pour in the passata, oregano, salt, pepper and stock. Stir well and bring to a gentle simmer.
5. Break the lasagna sheets into rough pieces and stir them into the sauce, pressing down so they’re mostly submerged. Cover loosely with a lid or foil and simmer for 20–25 minutes, stirring occasionally to prevent sticking. Add a splash of water if it thickens quickly before the pasta is cooked.
6. Once the pasta is tender, stir through the ricotta and half the grated cheese. Mix gently to combine.
7. Sprinkle remaining cheese over the top. Transfer to a preheated oven at 180°C for 15–20 minutes, or until bubbly and golden. (If your pan isn’t ovenproof, transfer to a baking dish before placing in the oven.)
8. Spoon into bowls, and serve with a green salad or garlic bread on the side. Saucy, cheesy goodness guaranteed.

Freezer Tip

Let cool completely. Portion into airtight containers and freeze for up to 3 months. Reheat in the microwave or oven until hot all the way through.

Method

1. Heat oil in a large pot over medium heat. Add onions and cook for 3–4 minutes until softened.
2. Add garlic and ginger. Cook for 1 minute until fragrant.
3. Stir in curry paste and cook for another minute.
4. Add chicken and cook until lightly browned.
5. Pour in coconut milk, chicken stock, fish sauce (if using), brown sugar and lime juice. Stir well to combine.
6. Add chopped vegetables and bring to a gentle simmer.
7. Cover and cook for 20–25 minutes, until chicken is tender and vegetables are cooked through.
8. Season with salt and pepper. Serve with rice or flatbread. Top with fresh herbs, chilli or spring onions if you like.

Freezer Tip

Freeze in individual or family-size portions. Leave out fresh herbs until serving. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Method

1. Preheat oven to 180°C (fan-forced). Grease a large baking dish or deep slice tin.
2. Place chopped dates in a bowl, cover with boiling water and stir in bicarbonate of soda. Set aside for 5–10 minutes to soften.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well.
4. Stir in mashed banana, followed by the date mixture.
5. Sift in flour, cinnamon, and nutmeg. Mix gently until just combined.
6. Fold through chopped walnuts.
7. Pour batter into prepared dish and smooth the top.
8. Bake for 35–40 minutes, or until golden and a skewer inserted in the centre comes out clean.
9. Let cool slightly before serving warm with your topping of choice.

Freezer Tip

Freeze in single-serve tubs. Reheat in the microwave for instant dessert therapy. Top with custard, vanilla yoghurt — or nothing at all. It’s that good.

• Let meals cool completely to avoid freezer burn and soggy textures.
• Use airtight containers or silicone freezer bags (eco win).
• Label with the name, date, and any cheeky reheating notes.
• Freeze in portion sizes that suit your lifestyle — solo serves, family trays, lunchbox-friendly cubes.

• Thaw in the fridge overnight for best results.
• Reheat low and slow on the stovetop or oven for better texture.
• Microwaving? Add a splash of water to stop drying out (especially for pasta or rice).
• Brighten it up post-reheat with a squeeze of lemon, fresh herbs, or a swirl of yoghurt.