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Blueberry Compote

Perfect over ice cream, this blueberry compote is deliciously full of summer flavour!

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Blueberry Dressing

Use on an array of salads, a great match with greens, toasted nuts and a sharp feta cheese. Would also make a great accompaniment to rich proteins like duck and salmon.

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Blueberry Ambrosia

There was a lot of heated discussion when creating this recipe in the test kitchen. Turns out every family has their own version of how they enjoy ambrosia. We’ve stuck with a really simple recipe with some added crunch from the biscuits, but some other ideas included adding pineapple lumps, canned berries, caramel chocolate, pineapple, mandarins and coconut! Get creative and decide what your family’s ambrosia looks like!

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Dinner Makes Families with Lynley Forde

Lynley Forde, co-founder of 2flourish, is a specialist teacher with post graduate qualifications in education and psychology.

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Crushed Pea and Parmesan Bruschetta with Pancetta and Pine Nuts

A taste of spring in every bite!

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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!

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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!

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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.

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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.

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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!

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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.

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Sautéed Spring Leeks with Lemon and Thyme Butter Sauce

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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!

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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.

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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.

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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.

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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.

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