Dinner Makes Families with Lynley Forde
Lynley Forde, co-founder of 2flourish, is a specialist teacher with post graduate qualifications in education and psychology.
Crushed Pea and Parmesan Bruschetta with Pancetta and Pine Nuts
A taste of spring in every bite!
Broad Bean and Pea Fettuccine with Cashew Cream
A delicious veggie take on the classic carbonara! Quick to make and easily adaptable for seasonal availability. Enjoy our fresh twist on this tasty dish!
Minted Pea Dip
This simple pea dip is bursting with spring freshness and flavour. Impress at your next dinner party or BBQ, it's perfect for all occasions!
Spring Pea Salad with Goats Cheese & Chilli Oil
This tasty spring dish will definitely put a spring back into your step! It's light, fresh and goes down a treat.
Welsh Leek and Cheddar Rarebit on Sourdough
When simple is best. This dish is a twist on a classic and trust us, it's delicious. A versatile dish, try goats cheese and a walnut sourdough for a different variation in flavour.
Leek and Bacon Quiche with Leafy Greens
The flavours of this quiche are outstanding, with the bacon seasoning the leeks perfectly. This dish is super tasty and delicious – just perfect for a spring picnic!
Leek and Potato Boulangere
This is a lighter spring version of the traditional potato Dauphinoise. Sprinkle with your favourite grated cheese, try an aged comté or Parmesan for a unique flavour.
Sautéed Spring Leeks with Lemon and Thyme Butter Sauce
Creamy Brunch Buttons with Poached eggs and Sourdough
This recipe screams Sunday brunch. A good sourdough to help balance the rich eggs and creamy mushroom sauce. This dish will have your 'shrooms singing from their plate!
Mason Jar Shiitake with Ramen and Miso
A fast, delicious and easy way to prep your work lunches! The whole office will be coming to you for this recipe once they discover it.
Wild Mushrooms with Dukkah and Parsnip Skordalia
Mixed wild mushrooms are a real treat! However you can still make this recipe without them, substituting in a mix of button, Swiss brown or Portobello. Just cook for a little longer as these will have more moisture than a wild medley.
Portobellos with Ricotta and Macadamia Stuffing
Ever tried stuffing a 'shroom? Well, we've got the recipe for you! Using large Portobello mushrooms for a strong flavour. Delicious as a fancy brunch or their size and richness makes them perfect for dinner, paired with a garden salad.
TJ Perenara & Ben Smith's Brussels Sprout Caesar Salad
Kiwi rugby legends TJ Perenara and Ben Smith stopped by the My Food Bag HQ recently for the ultimate Brussels Sprouts cookoff with Nadia as host. The boys were cooking our very best, most delicious, sure to convert a skeptic Brussels sprout recipe, our Brussels Sprouts Caesar Salad. Luckily they gave it a big thumbs up, and it was TJ's first time trying Brussels sprouts! This recipe makes a great lunch option, or as a side dish for juicy baked chicken.
Kiwi Classic Mince & Cheese Pie
What better way to back Black than with a Kiwi classic mince and cheese pie! This yummy recipe is great for a family meal and the ultimate iconic Kiwi dish. Let’s be honest, Kiwis just do them better! Make the filling in advance, then simply pop in the oven to cook so you can have a tasty treat before kick-off. The family will be scrumming around the table with this dish!
Coconut Porridge with Toasted Nuts and Caramelised Bananas
Decadent winter breakfasts don't get any better than this!
Slow cooker hot chocolate
Pop this on in the morning and come home to the treat of slow cooked hot chocolate, we can't think of anything better! Slow cooking your hot chocolate is worth the wait. The outcome will be a decadent, thick and creamy fun drink to enjoy on a cold evening.