This week's recipes

Kumara and avocado sushi bowl with edamame and tōgarashi mayo

Jerusalem artichoke, baby carrot and black rice salad with walnut dressing, pear, and nigella maple yoghurt

Gado-gado with Canterbury quinoa, lime, peanut sauce and fermented chili

Braised pumpkin and chickpeas with preserved lemon harissa and brown rice

Mexican loaded nacho wedges with pico de gallo, sour cream and guacamole


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