Always Made With Sunshine
Try making this speedy yet delicious fresh salad with our versatile and crunchy Classic Crispy leaves. Prep time: 10 minutes (plus 30 minutes if cooking buckwheat) Serves: 2 as a main or 4 as a side. *If adding buckwheat crunch, cook as per instructions on the pack and roast until […]
Learn how to make a juicy harissa roast chicken salad with a delicious couscous and roasted vegetable side. Served with a refreshingly sweet salad dressing.
Make this delicious cod with crispy herb crust, drizzled with a refreshing lemon sauce.
A great way to use up leftover roast chicken or cooked pasta, and liven up your lunchbox. We like fresh green pesto from the chiller cabinet but you can use pesto from a jar if you like.
Florette Beetroot works brilliantly in this Beetroot and Goats Cheese Tart recipe as it won’t make your pastry soggy. This recipe uses half a pouch of beetroot – you can re-seal it and keep the rest in the fridge for another time.
Adding beetroot not only makes these falafel taste delicious, it also turns them an amazing shade of pink! You’ll need a food processor. Follow the full beetroot falafel recipe below for incredible results.
