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If you’ve ever dreamed of eating muffins for breakfast, these spiced sweet potato muffins are the thing for you! Made with wholemeal flour and sweet potatoes, they’re hearty and filling, yet perfectly portioned for breakfast. The fragrant spices give the illusion of sweetness without needing to use too much sugar, so they’ll keep you going until lunch.
Serving people: 10
These brownies are so rich and chocolatey, you’ll never believe that they contain no butter or flour - plus they help contribute to your Five a Day! The avocado helps to keep them moist and fudgy, just as chocolate brownies should be....
Serving people: 9
The good folks in the craft distillery in Glendalough, Co. Wicklow, forage local botanicals like wild roses, clover flowers, meadowsweet and fraughan berries for this gin. That's why it goes so well in this simple classic cocktail that bursts with summer sunshine.
Serving people: 1
These muffins are sweetened only by the natural sugar in the fruit, making them a healthy treat for any time of the day. Omit the nuts if allergic or packing them in a school lunchbox. They are ideal for using up overripe bananas, which often tend to lurk in the fruit bowl. They are perfect for freezing and can be taken out the night before as necessary.
serving people: 12
cooking time: 30
As this cake sits in the fridge, the cookies soften to a delicious cakey texture. Giving the kids the components to layer up themselves will keep them busy and having fun for some time! This trifle recipe is based on using packets of SuperValu chocolate chip cookies, which have 12 in each. In case you use a different cookie, you will need 48 cookies in total, each about 5cm diameter.
serving people: 10
cooking time: 5