RECIPE NOTE: You can easily bulk up this tasty stir-fry with sliced barbecue pork or shredded roast chicken.
RECIPE NOTE: A twist on Italian ‘eggs in purgatory’, we’ve turned this one-pan meal into a filling dinner by adding sausages and beans.
RECIPE NOTE: For the best results, make sure you have all the elements of your carbonara ready to go – and serve it straight from the stove!
“Curry-fried eggs and curry leaves make this meal moreish beyond measure. And it’s so quick and easy to make!”
Tracey Pattison
FOLLOW ME: @tracey.pattison
RECIPE NOTE: Having ready-to-go boiled eggs in your fridge makes topping any midweek meal with a boost of protein so easy.
“We’ve added extra greens to everyone’s favourite zucchini slice and sprinkled it with a little seed mix to give it some special zing.”
Lucy Nunes
FOLLOW ME: @foodie.lucy22
NO-WASTE LEFTOVER SUPERGREENS LOAF
SERVES 10
2 (400g total) zucchini, coarsely grated75g chopped green leaves (we used baby spinach) or ⅓ cup drained thawed frozen spinach1 cup finely chopped herbs (we used parsley, mint and coriander)2 long green shallots,1 cup (120g) grated cheese (we used cheddar, but any hard cheese will do)¾ cup (210g) natural Greek-style yoghurt3 large eggs, lightly beaten100ml extra virgin olive oil2 cups (300g) self-raising flour1 tsp garlic powder 1 tsp each caraway seeds and thyme leaves¼ tsp chilli flakes (optional) Mixed tomato salad and marinated goat’s cheese, to serve (optional)
