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Boiled, smashed, and roasted until the edges shatter — served with a two-minute garlic aioli.
Smashed potatoes are the best of both worlds: creamy inside from boiling, crunchy outside from a hot oven. The more ragged the edges, the more crispy bits you get.
The garlic aioli takes two minutes and makes them feel like a restaurant side dish.
Raw zucchini noodles tossed in a fresh basil pesto with cherry tomatoes and toasted pine nuts.
One base recipe, three flavours: berry, chocolate, and apple-cinnamon. Breakfast ready before you wake up.
A silky tomato soup made from pantry cans and finished with cream and fresh basil — 35 minutes, one pot.
Juicy chicken thighs roasted with potatoes and green beans on a single sheet pan — minimal cleanup, maximum flavour.
