Carrot

Chicken and broad bean fricassee

This creamy French stew is made with creme friache and butter to give you a delicious meal filled with juicy chicken and veggies.

Australian Women's Weekly|Aug 29, 2014

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  • Cannelloni straight-up

    With a herbaceous beef filling and cheesy sauce, this classic tubular pasta bake makes for a stand out way to feed the entire family. It even makes enough to reheat for an easy weeknight meal.

    Australian Women's Weekly|Aug 29, 2014

  • Family sausage rolls with a healthier twist

    Boasting reduced fat ingredients and carrot, these puff pastry sausage rolls are a delicious way for the kids to increase their vegetable intake. Serve with a salad at lunchtime for anyone to enjoy to their heart's content.

    Australian Women's Weekly|Aug 29, 2014

  • Carrots with spiced butter

    Warm, buttery carrots are tossed with sweet honey, spices and fragrant green onions to create this beautiful side dish, perfect to add to your next dinner party spread.

    Australian Women's Weekly|Aug 29, 2014

  • Thai fish cake sliders

    面包卷,求饶和滑块使一个完美的vehicle for tasty fillings. Depending on the style of filling, they are ideal for any occasion, whether it’s a party, mid-week dinner or Sunday supper.

    New Zealand Woman's Weekly|Aug 03, 2014

  • Roasted vegetables with harissa yoghurt

    This vegetarian Moroccan-style dish is filled with red chilli spices, soothing Greek yoghurt and hearty roasted vegetables.

    Australian Women's Weekly|Jul 29, 2014

  • Sticky redcurrant glazed corned beef

    Create a marriage made in heaven with this succulent beef baked and brushed with the flavours of sweet berry jam, port and rosemary.

    Australian Women's Weekly|Jul 29, 2014

  • Lamb ragu

    Ragù to riches! This versatile dish is perfect for entertaining.

    Woman's Day|Jul 27, 2014

  • Dutch pea and ham soup

    A new take on heart-warming family favourites.

    New Zealand Woman's Weekly|Jul 13, 2014

  • Carrot and cinnamon salad

    Julie Biuso taps into the tantalising textures and flavours of Morocco

    New Zealand Taste|Jun 30, 2014