Food is better when you make it with fresh, quality ingredients. View our great recipes and keep up-to-date with our bimonthly produce reports.
This baked brown risotto requires very little stirring and the method can be used as a basis for all your baked risottos. It's easy to change up your vegetables for variety. For example, you can substitute pumpkin for sweet potato and...
Pumpkin soup with Natural 🇬🇷 Greek Yoghurt. Just a quick word on Kent, my favourite Pumpkin 💗It has a green/grey skin with mottled yellow and brown, it’s easier to cut and is the sweetest of all pumpkins (in my eyes...
One of my besties bought me a cook book by English author Anna Jones for my b’day earlier in the year. In it I found my new favourite winter salad😋Ingredients- 1/2 kg butternut pumpkin - 1/2 large Savoy cabbage (the...
Roasted pumpkin and sweet corn salsa with my #2 fave pumpkin 🌼butternut. The reason I am not using my favourite Kent is that it cooks too fast and doesn’t hold its shape when baking in the oven. This recipe is...
This recipe for crusty pumpkin wedges from Ottolenghi Plenty is both easy, delicious and impressive looking. As with all recipes, I like to add my own modifications in the Fresh Connection family kitchen to suit our lifestyle 💫 In my case, I wash all the...
Ingredients 800g butternut 1 Tbsp olive oil 1 Tbsp za’atar 250g couscous 310 mls hot chicken stock 1 Tbsp roughly sliced preserved lemon rind 1/4 C shredded mint leaves 200g firm feta, crumbled Honey-Cumin Dressing 1 Tbsp honey 1/2 tsp...
