Looking for a yummy warm pie for a winter meal? Try out Miggs McTaylor's scrummy plant-based Wild Green Pie. Kiwi backyards often have a mixture of wild greens (aka weeds). Mustard greens have a sharp taste and sorrel can be tangy and citrus-like. Miner's lettuce and chickweed have
Miggs McTaylor is Good’s resident recipe creator and botanical cuisine specialist. Find her at callmeishbel.com, and follow her on Instagram at @call.me.ishbel. Hokey Pokey ANZAC Creams are an awesome combo of two Kiwi Favourites. The pairing of these classics will turn your morning tea biscuit into a decadent
Miggs is Good’s resident recipe creator and botanical cuisine specialist. Find her at callmeishbel.com, and follow her on Instagram at @call.me.ishbel. This egg and dairy free Hot Cross Brioche is light, spicy and full of fruit with that decadent buttery brioche texture. If your favourite
There always seems to be a glut of Zucchinis in the late summer, luckily Stuffed Zucchini Flowers are a delicious Italian-style summer treat that uses more than just the vegetable part of the plant. There are two types of zucchini flowers: male flowers, which won’t
Crispy battered baja fish(less) fillets on warm corn tortillas, topped fresh pineapple chilli salsa and a drizzle of vegan mayo.
This delicious kuku created by Miggs McTaylor is plant-based and, served hot or cold, a wedge of it makes a delicious addition to a spring picnic. This savoury, eggless mixture binds together layers of seasoned potato, caramelised red onions and roasted smoky paprika chickpeas to make a
