Quick and tasty frozen veg hacks
It’s time to celebrate nutrient-packed frozen veg with these inventive hacks
Blitz with salt, lemon juice and pepper to season and add acidity, adding enough olive oil to bind the mix into a thick, gloopy consistency.
Low in calories but high on protein and flavour, make your gut-healthy, salty and creamy base for this unforgettable creation.
Cut a cross shape deep into the spud, fill with feta mix and bake for 10 more minutes. Dress with melted butter, parsley and garlic.
Roasted, charred red peppers add sweetness or, if you’re adventurous, sprinkle on jalapenos for a mouth-warming glow.
Roasted, charred red peppers add sweetness or, if you’re adventurous, sprinkle on jalapenos for a mouth-warming glow.
Natural fats of cashews or almonds in vegan cheese give a decadent feel while also being super healthy. Celebrate it on your menu.
Prep grated cheddar or for a premium feel add mozzarella or gooey melting cheese to offset the tanginess.
Finely chop your salty, streaky bacon and work into the cheesy mix, loading the spud until the deliciousness is pouring over the edges.
Balance the salty, luxurious filling with a light, sweet drizzle of cream topped with mellow spring onions.
Mix apple cider vinegar, water and a good BBQ sauce and add to browned chicken breasts.
Once cooked remove and shred your chicken and return to simmering sauce. Drop in crisp, fresh chives for a lighter garlicky kick.
Melt in mozzarella to absorb the silky sauce and give a milky, sweet tang. Garnish with chives for a higher price point.
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