Zehrs

A masala is a dish with a blend of spices. You can make this vegetarian mushroom version as saucy or dry as you like. It makes a perfect dinner served over rice.

For those hectic weeknights, try our fresh, pre-sliced chicken stir-fry strips. Set the table while the chicken marinates, or put on some rice. You’ll be eating in no time.

Lemongrass, chilies and coriander sprigs (including stems) create an aromatic broth in which to poach mild hoki. Reducing the broth after poaching concentrates the flavour.

Breaded chicken can be healthy, when you bake it instead of pan-frying, and serve it with a whole grain pasta-spinach toss. We sneakily added some omega oil to the pasta sauce, so even the fish haters can reap the health benefits.

One sausage is all you need to ramp up the flavour in this fast fish stew. Quick enough to make on a weeknight after work!

This first course soup packs a fibre punch due to the navy beans. Don’t forget to drain the beans after cooking them or the soup will be watery. Serve with hearty wholegrain bread and some crudités to turn it into a main course. Never salt the water when cooking dried beans, or the beans will not fully soften.

Eating your colours was never easier than in this chicken dinner featuring baby kale and sweet potatoes.

Canned cream-style corn gives this potato salad a delectable creaminess, without the usual mayo. Perfect for potlucks.

Yogurt serves as both the marinade and the salad dressing in this yummy main course salad. Yogurt and other dairy products are one of the only marinades that truly tenderize poultry and meat, possibly because the calcium activates enzymes that break down proteins, making this chicken truly tender.

If you’re used to strongly-flavoured, too-tough-to-eat-raw, fully-grown kale, our baby kale will be a revelation! Tender and mild, it’s perfect in a salad. Cider vinegar adds a nice bite.