Everyday meals. Extraordinary crunch.

What you’ll need

• 250 g ground beef
• 2 burger buns
• 2 cheddar slices
• 2 lettuce leaves
• 1 tomato, sliced
• 2 tbsp burger sauce
• 4 tbsp crispy onions

Let’s make it

1. Shape beef into 2 patties and season with salt and pepper. Cook in a hot skillet until cooked through.
2. Add cheese, cover briefly to melt, and toast the buns.
3. Spread sauce on buns. Stack lettuce, tomato and patties; add crispy onions just before closing.

What you’ll need

• 2 large tortillas
• 1/2 cup black beans, drained
• 3/4 cup grated cheddar
• 2 tbsp salsa
• 1 tsp oil
• 4 tbsp crispy onions

Let’s make it

1. Divide beans, cheddar and salsa across half of each tortilla, then fold closed.
2. Toast in a lightly oiled skillet for 3–4 minutes per side until golden and the cheese melts.
3. Open each gently, add crispy onions, close and slice into wedges.

What you’ll need

• 1½ cups basmati rice, rinsed and soaked for 20 minutes
• 500 g boneless chicken thighs, cut into large pieces
• ½ cup plain yogurt
• 1 tbsp ginger-garlic paste
• 2 tbsp ghee or neutral oil
• 1 medium tomato, chopped
• 2 tsp biryani masala
• ½ tsp turmeric
• ½–1 tsp chilli powder, to taste
• 1 bay leaf, 3 green cardamom pods and 1 small cinnamon stick
• ¼ cup chopped mint and coriander
• A pinch of saffron soaked in 2 tbsp warm milk (optional)
• 8 tbsp Queen’s Premium Original crispy onions, divided
• Salt, to taste

Let’s make it

1. Mix the chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, chilli powder, 2 tbsp crispy onions and ½ tsp salt. Marinate for at least 20 minutes while preparing the rice.
2. Bring a large pot of salted water to a boil with the bay leaf, cardamom and cinnamon. Add soaked, drained rice and boil until about 70% cooked: the outside is tender but the centre still has a firm bite, usually 5–7 minutes. Drain immediately.
3. Heat the ghee in a heavy, lidded pot. Cook the tomato for 3–4 minutes, then add the chicken and its marinade. Simmer for 12–15 minutes, stirring, until the chicken is cooked through and the sauce is thick enough to coat it.
4. Spread the chicken evenly in the pot. Layer the rice over it with the mint, coriander and 4 tbsp crispy onions. Drizzle with the saffron milk, if using, and 2–3 tbsp water.
5. Cover tightly and cook over the lowest heat for 18–20 minutes. Check that the chicken reaches 74°C at the centre. Remove from the heat and rest, covered, for 10 minutes.
6. Gently lift the rice and chicken together without crushing the grains. Sprinkle with the remaining 2 tbsp crispy onions just before serving, and serve with cucumber raita.

What you’ll need

• 150 g noodles
• 2 tbsp soy sauce
• 1 tbsp tahini
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 spring onion, sliced
• 2 tbsp crispy garlic

Let’s make it

1. Cook noodles according to the packet and reserve 1/4 cup cooking water.
2. Whisk soy sauce, tahini, sesame oil and syrup with enough water to loosen; toss with noodles.
3. Divide into bowls and top with spring onion and crispy garlic.

What you’ll need

• 2 cups vegetable dashi or stock
• 150 g soft tofu, cubed
• 1 tbsp dried wakame
• 2 tbsp miso paste
• 1 spring onion, sliced
• 2 tbsp crispy garlic

Let’s make it

1. Soak wakame in water for 5 minutes and drain. Heat stock, add tofu and wakame, and simmer gently for 3 minutes.
2. Turn off the heat. Dissolve miso in a ladleful of warm broth and stir it back in without boiling.
3. Divide into bowls and finish with spring onion and a small sprinkle of crispy garlic.

What you’ll need

• 1 can chickpeas, drained
• 1 cucumber, diced
• 1 cup cherry tomatoes
• 2 cups mixed greens
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 4 tbsp crispy onions

Let’s make it

1. Whisk oil and lemon juice with a pinch of salt and pepper.
2. Combine chickpeas, cucumber, tomatoes and greens; toss with dressing.
3. Divide into bowls and add crispy onions only when ready to eat.

What you’ll need

• 1 cup cooked sushi rice, cooled
• 2 nori sheets
• 1 tbsp rice vinegar
• 1/2 avocado, sliced
• 1/2 cucumber, cut into sticks
• 4 tbsp crispy onions

Let’s make it

1. Season rice with vinegar. Place nori on a bamboo mat and spread rice thinly, leaving a strip at the top.
2. Arrange avocado and cucumber across the lower third; roll firmly and seal with water.
3. Slice with a damp sharp knife, then scatter crispy onions over the cut rolls.

What you’ll need

• 2 bread slices
• 1 avocado
• 1 tbsp lemon juice
• 2 eggs
• 1 tsp oil
• 4 tbsp crispy onions

Let’s make it

1. Toast bread and mash avocado with lemon juice.
2. Fry eggs in oil until cooked to your preference.
3. Spread avocado on toast, add eggs and finish with crispy onions.

What you’ll need

• 300 g frozen fries
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 2 tbsp grated Parmesan
• 1 tbsp chopped parsley
• 2 tbsp crispy garlic

Let’s make it

1. Bake fries according to package instructions until crisp.
2. Mix mayonnaise with lemon juice and drizzle lightly over hot fries.
3. Add Parmesan, parsley and crispy garlic. Serve immediately.

What you’ll need

• 1 can black beans, drained
• 1 egg
• 1/3 cup breadcrumbs
• 1 tsp smoked paprika
• 2 buns
• 2 tbsp mayonnaise
• 4 tbsp crispy onions

Let’s make it

1. Mash beans, then stir in egg, breadcrumbs and paprika. Rest 5 minutes and shape into 2 patties.
2. Pan-fry in a little oil for 4–5 minutes per side until firm and heated through.
3. Serve in toasted buns with mayonnaise and a generous finishing layer of crispy onions.

What you’ll need

• 2 thin chicken breast cutlets
• 2 buns
• 1 cup shredded lettuce
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 4 tbsp crispy onions

Let’s make it

1. Season chicken and pan-fry in a little oil until cooked through.
2. Mix mayonnaise with lemon juice and spread on toasted buns.
3. Layer lettuce and chicken, then finish with crispy onions before serving.

What you’ll need

• 150 g halloumi, sliced
• 2 buns
• 1 tomato, sliced
• 1 cup rocket
• 2 tbsp hummus
• 4 tbsp crispy onions

Let’s make it

1. Pat halloumi dry and sear in a hot skillet for 2 minutes per side.
2. Toast buns and spread with hummus.
3. Add rocket, tomato and halloumi. Scatter crispy onions over the cheese and serve immediately.

What you’ll need

• 2 large wraps
• 1 avocado
• 1 can chickpeas, drained
• 1 tbsp lemon juice
• 1 cup baby spinach
• 4 tbsp crispy onions

Let’s make it

1. Mash avocado with lemon juice; roughly mash chickpeas and fold them in.
2. Spread across wraps and add spinach.
3. Add crispy onions, roll tightly and slice. Enjoy immediately for the best crunch.

What you’ll need

• 2 large wraps
• 1 cup cooked chicken, shredded
• 2 cups chopped romaine
• 3 tbsp Caesar dressing
• 2 tbsp grated Parmesan
• 2 tbsp crispy garlic

Let’s make it

1. Toss chicken and romaine with dressing and Parmesan.
2. Divide between wraps, leaving a border around the edges.
3. Sprinkle crispy garlic over the filling, fold in the sides and roll tightly.

What you’ll need

• 4 bread slices
• 200 g mushrooms, sliced
• 1 tbsp olive oil
• 4 cheese slices
• 1 tbsp butter
• 4 tbsp crispy onions

Let’s make it

1. Sauté mushrooms in olive oil until their moisture evaporates; season to taste.
2. Fill bread with cheese and mushrooms. Butter the outsides and toast in a skillet until golden.
3. Open briefly, add crispy onions, close and serve while the cheese is melted.

What you’ll need

• 2 pita breads
• 6 prepared falafel
• 1 cup chopped cucumber and tomato
• 3 tbsp hummus
• 2 tbsp tahini sauce
• 4 tbsp crispy onions

Let’s make it

1. Heat falafel according to package instructions.
2. Warm pitas, open the pockets and spread inside with hummus.
3. Add vegetables and falafel. Drizzle tahini sauce and finish with crispy onions.

What you’ll need

• 1 cup cooked quinoa
• 1 avocado, sliced
• 1 cup chopped cucumber
• 2 cups baby spinach
• 3 tbsp green goddess dressing
• 4 tbsp crispy onions

Let’s make it

1. Divide quinoa and spinach between 2 bowls.
2. Arrange avocado and cucumber on top and drizzle with dressing.
3. Finish with crispy onions and serve. Keep the topping separate if packing for later.

What you’ll need

• 1 large sweet potato, cubed
• 1 tbsp olive oil
• 1 can chickpeas, drained
• 1 cup cooked quinoa
• 2 cups spinach
• 2 tbsp tahini
• 1 tbsp lemon juice
• 4 tbsp crispy onions

Let’s make it

1. Toss sweet potato and chickpeas with oil. Roast at 220°C for 25 minutes, turning once.
2. Whisk tahini and lemon with a little water. Divide quinoa and spinach between bowls.
3. Add roasted vegetables, drizzle dressing and finish with crispy onions.

What you’ll need

• 1 large cucumber, sliced
• 1/3 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• 1 tbsp olive oil
• 4 tbsp crispy onions

Let’s make it

1. Mix yogurt, lemon, dill and oil; season lightly.
2. Toss cucumber with the dressing and divide between plates.
3. Add crispy onions immediately before serving so they stay crunchy.

What you’ll need

• 2 cups chopped romaine
• 1 cup cooked chicken, sliced
• 3 tbsp Caesar dressing
• 2 tbsp shaved Parmesan
• 1/2 cup croutons
• 2 tbsp crispy garlic

Let’s make it

1. Toss romaine and chicken with Caesar dressing.
2. Add Parmesan and croutons and divide between bowls.
3. Scatter crispy garlic over each bowl and serve immediately.

What you’ll need

• 200 g firm tofu, cubed
• 1 tbsp oil
• 2 cups shredded cabbage
• 1 carrot, grated
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sesame oil
• 4 tbsp crispy onions

Let’s make it

1. Pat tofu dry and pan-fry in oil until golden on all sides.
2. Whisk soy sauce, lime and sesame oil; toss with cabbage and carrot.
3. Top the salad with tofu and crispy onions. Add the topping after dressing.

What you’ll need

• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 4 tbsp crispy onions

Let’s make it

1. Whisk lemon and oil together.
2. Toss quinoa, cucumber, tomatoes, feta and parsley with dressing.
3. Divide between bowls and finish with crispy onions just before eating.

What you’ll need

• 1 cup cooked rice
• 1 mango, diced
• 1 avocado, sliced
• 1 cup shelled edamame, cooked
• 1 tbsp lime juice
• 1 tsp sesame oil
• 4 tbsp crispy onions

Let’s make it

1. Divide rice and edamame between bowls.
2. Arrange mango and avocado on top; drizzle with lime and sesame oil.
3. Add crispy onions for the final layer of crunch.

What you’ll need

• 150 g noodles
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chilli sauce
• 1 cucumber, shredded
• 4 tbsp crispy onions

Let’s make it

1. Cook noodles and reserve a little cooking water.
2. Whisk peanut butter, soy sauce, lime and chilli sauce with 2–3 tbsp water. Toss with noodles and cucumber.
3. Finish with crispy onions and serve warm or cool.

What you’ll need

• 150 g pasta
• 200 g mushrooms, sliced
• 1 tbsp olive oil
• 1/3 cup cream
• 2 tbsp grated Parmesan
• 2 tbsp chopped parsley
• 4 tbsp crispy onions

Let’s make it

1. Cook pasta, reserving 1/2 cup cooking water.
2. Sauté mushrooms in oil until golden. Add cream and Parmesan; loosen with pasta water.
3. Toss in pasta and parsley. Serve with crispy onions scattered on top.

What you’ll need

• 150 g pasta
• 3 tbsp basil pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan
• 1 tbsp lemon juice
• 2 tbsp crispy garlic

Let’s make it

1. Cook pasta and reserve a splash of cooking water.
2. Toss warm pasta with pesto, tomatoes, Parmesan and lemon. Loosen with reserved water if needed.
3. Add crispy garlic after plating, rather than stirring it into the sauce.

What you’ll need

• 150 g spaghetti
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 2 tbsp grated Parmesan
• 2 tbsp crispy garlic

Let’s make it

1. Cook spaghetti and reserve 1/2 cup cooking water.
2. Melt butter with oil, then toss in pasta, lemon and parsley. Add cooking water a little at a time.
3. Plate, add Parmesan and finish with crispy garlic.

What you’ll need

• 2 portions udon noodles
• 2 cups mixed stir-fry vegetables
• 1 tbsp oil
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 4 tbsp crispy onions

Let’s make it

1. Cook udon as directed. Stir-fry vegetables in oil for 4–5 minutes.
2. Add ginger, soy sauce and udon; toss until hot and finish with sesame oil.
3. Divide between bowls and add crispy onions immediately before eating.

What you’ll need

• 150 g noodles
• 1 tbsp curry paste
• 1 tsp oil
• 1 cup coconut milk
• 1 cup vegetable stock
• 1 cup sliced mushrooms
• 1 cup spinach
• 4 tbsp crispy onions

Let’s make it

1. Cook noodles separately. Warm curry paste in oil for 1 minute.
2. Add coconut milk, stock and mushrooms; simmer 8 minutes. Stir in spinach until wilted.
3. Divide noodles between bowls, pour over the curry broth and add crispy onions at the table.

What you’ll need

• 150 g pasta
• 1/2 cup ricotta
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup peas
• 1 tbsp olive oil
• 4 tbsp crispy onions

Let’s make it

1. Cook pasta; add peas for the final 2 minutes. Reserve a little cooking water.
2. Mix ricotta, lemon juice, zest and oil. Toss with drained pasta and peas, loosening with cooking water.
3. Serve with crispy onions sprinkled over each portion.

What you’ll need

• 150 g ramen noodles
• 200 g mushrooms, sliced
• 1 tsp oil
• 2 cups vegetable stock
• 2 tbsp miso paste
• 1 cup spinach
• 2 tbsp crispy garlic

Let’s make it

1. Cook noodles separately. Sauté mushrooms in oil, add stock and simmer 5 minutes.
2. Add spinach, remove from the heat and dissolve miso into the broth.
3. Divide noodles between bowls, add broth and mushrooms, and finish with crispy garlic.

What you’ll need

• 1 cup coconut milk
• 1 cup vegetable stock
• 1 tsp grated ginger
• 1 cup sliced mushrooms
• 1 cup chopped bok choy
• 1 tbsp lime juice
• 4 tbsp crispy onions

Let’s make it

1. Simmer coconut milk, stock, ginger and mushrooms for 8 minutes.
2. Add bok choy and cook 3 minutes; stir in lime juice.
3. Serve in bowls with crispy onions added at the last moment.

What you’ll need

• 1 can chickpeas, drained
• 1 tbsp curry paste
• 1 tsp oil
• 1 cup coconut milk
• 1 cup chopped tomatoes
• 1 cup spinach
• 4 tbsp crispy onions

Let’s make it

1. Warm curry paste in oil for 1 minute. Add chickpeas, coconut milk and tomatoes.
2. Simmer 15 minutes, then stir in spinach until wilted.
3. Spoon into bowls and finish with crispy onions. Serve with rice or warm bread if desired.

What you’ll need

• 200 g paneer, cubed
• 1 tbsp oil
• 1 cup prepared tikka masala sauce
• 1/4 cup water
• 1 cup cooked basmati rice
• 2 tbsp chopped coriander
• 4 tbsp crispy onions

Let’s make it

1. Pan-fry paneer in oil until golden.
2. Add tikka masala sauce and water; simmer gently for 8 minutes.
3. Serve over rice, add coriander and finish with crispy onions.

What you’ll need

• 250 g chicken breast, cubed
• 1 tbsp oil
• 1 cup prepared curry sauce
• 1/4 cup water
• 1 cup cooked rice
• 2 tbsp chopped coriander
• 4 tbsp crispy onions

Let’s make it

1. Sauté chicken in oil until lightly golden.
2. Add curry sauce and water; simmer until the chicken is cooked through.
3. Serve with rice, coriander and crispy onions added after plating.

What you’ll need

• 3/4 cup red lentils, rinsed
• 2 cups water
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1/2 cup coconut milk
• 1 tbsp lemon juice
• 2 tbsp crispy garlic

Let’s make it

1. Simmer lentils, water, turmeric and cumin for 20 minutes, stirring occasionally and adding water if needed.
2. Stir in coconut milk and lemon; season to taste and warm through.
3. Divide into bowls and finish with crispy garlic. Serve with rice if desired.

What you’ll need

• 1 cup cooked rice
• 1 cup prepared vegetable curry
• 1/4 cup plain yogurt
• 2 tbsp chopped coriander
• 1 tbsp lime juice
• 4 tbsp crispy onions

Let’s make it

1. Reheat rice and curry until steaming hot.
2. Divide rice between bowls and spoon curry over it.
3. Add yogurt, coriander and lime; finish with crispy onions just before serving.

What you’ll need

• 2 small salmon fillets
• 1 tsp oil
• 1 cup cooked sushi rice
• 1/2 avocado, sliced
• 1/2 cucumber, sliced
• 1 tbsp soy sauce
• 2 tbsp crispy garlic

Let’s make it

1. Brush salmon with oil and bake at 200°C until cooked through, about 12–15 minutes depending on thickness.
2. Divide rice, avocado and cucumber between bowls and add flaked salmon.
3. Drizzle soy sauce and add crispy garlic immediately before eating.

What you’ll need

• 200 g firm tofu, cubed
• 1 tbsp oil
• 3 tbsp teriyaki sauce
• 1 cup cooked rice
• 1 cup steamed broccoli
• 1 spring onion, sliced
• 4 tbsp crispy onions

Let’s make it

1. Pat tofu dry and pan-fry in oil until golden.
2. Add teriyaki sauce and toss over low heat for 1 minute.
3. Serve over rice with broccoli and spring onion, then add crispy onions.

What you’ll need

• 2 cups cooked chilled rice
• 1 tbsp oil
• 1 cup frozen mixed vegetables
• 2 eggs, beaten
• 1 tbsp soy sauce
• 1 spring onion, sliced
• 2 tbsp crispy garlic

Let’s make it

1. Stir-fry vegetables in oil until hot. Push aside and scramble the eggs in the pan.
2. Add rice and soy sauce; stir-fry until thoroughly heated.
3. Divide between bowls and top with spring onion and crispy garlic.

What you’ll need

• 1/2 cup basmati rice, rinsed
• 1 cup vegetable stock
• 1 can chickpeas, drained
• 1/2 tsp ground cumin
• 1 tbsp butter or oil
• 2 tbsp chopped parsley
• 4 tbsp crispy onions

Let’s make it

1. Warm butter or oil and cumin in a saucepan; stir in rice and chickpeas.
2. Add stock, cover and cook gently according to the rice packet. Rest covered for 5 minutes.
3. Fluff with parsley and finish with crispy onions after serving.

What you’ll need

• 1/2 cup basmati rice, rinsed
• 1 cup vegetable stock
• 1 cup diced vegetables
• 1 tsp garam masala
• 1 tbsp oil
• 2 tbsp chopped mint
• 4 tbsp crispy onions

Let’s make it

1. Sauté vegetables in oil for 5 minutes. Stir in garam masala and rice.
2. Add stock, cover and cook gently according to the rice packet; rest 5 minutes.
3. Fluff the rice, add mint and scatter crispy onions on top.

What you’ll need

• 1 cup cooked sushi rice, cooled
• 1 cup cooked shelled edamame
• 1 cucumber, diced
• 1 nori sheet, snipped
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 4 tbsp crispy onions

Let’s make it

1. Mix vinegar and sesame oil into the cooled rice.
2. Fold in edamame and cucumber, then divide between bowls.
3. Add nori strips and crispy onions just before serving.

What you’ll need

• 1 cup cooked rice
• 1/2 cup kimchi, chopped
• 2 eggs
• 1 tsp oil
• 1 tsp sesame oil
• 1 spring onion, sliced
• 2 tbsp crispy garlic

Let’s make it

1. Heat rice and kimchi together in a skillet with sesame oil until thoroughly hot.
2. Fry eggs in a separate pan with oil until cooked to your preference.
3. Serve eggs over the rice and finish with spring onion and crispy garlic.

What you’ll need

• 2 large tortillas
• 1 cup cooked chicken, shredded
• 1/2 bell pepper, finely sliced
• 3/4 cup grated cheese
• 1 tsp oil
• 4 tbsp crispy onions

Let’s make it

1. Sauté pepper in oil until tender. Divide chicken, pepper and cheese between tortillas and fold.
2. Toast each in a skillet for 3–4 minutes per side, until hot and melted.
3. Add crispy onions inside just before slicing and serving.

What you’ll need

• 2 large tortillas
• 150 g mushrooms, sliced
• 1 cup spinach
• 1 tbsp olive oil
• 3/4 cup grated cheese
• 2 tbsp crispy garlic

Let’s make it

1. Sauté mushrooms in oil until browned, then wilt the spinach.
2. Divide vegetables and cheese over half of each tortilla, fold and toast until golden on both sides.
3. Open briefly, scatter crispy garlic inside, close and cut into wedges.

What you’ll need

• 1 sweet potato, cubed
• 1 tbsp oil
• 1/2 tsp cumin
• 1/2 cup black beans, drained
• 4 small tortillas
• 2 tbsp lime yogurt
• 4 tbsp crispy onions

Let’s make it

1. Toss sweet potato with oil and cumin; roast at 220°C for 25 minutes.
2. Warm beans and tortillas. Divide sweet potato and beans between tortillas.
3. Drizzle lime yogurt and finish with crispy onions.

What you’ll need

• 2 cups cauliflower florets
• 1 tbsp oil
• 1 tsp smoked paprika
• 4 small tortillas
• 1 cup shredded cabbage
• 2 tbsp chipotle mayonnaise
• 4 tbsp crispy onions

Let’s make it

1. Toss cauliflower with oil and paprika; roast at 220°C for 25 minutes, turning once.
2. Warm tortillas and fill with cabbage and cauliflower.
3. Add chipotle mayonnaise and crispy onions at the table.

What you’ll need

• 250 g chicken breast, thinly sliced
• 1 tbsp oil
• 1 tsp ground cumin
• 1 tbsp lime juice
• 4 small tortillas
• 1/2 cup tomato salsa
• 4 tbsp crispy onions

Let’s make it

1. Cook chicken in oil with cumin until cooked through; stir in lime juice.
2. Warm tortillas and divide chicken between them.
3. Spoon over salsa and add crispy onions just before serving.

What you’ll need

• 100 g tortilla chips
• 1/2 cup black beans, drained
• 3/4 cup grated cheese
• 1/2 cup salsa
• 1 avocado, diced
• 1/4 cup sour cream
• 4 tbsp crispy onions

Let’s make it

1. Spread chips on a baking tray; scatter over beans and cheese.
2. Bake at 200°C for 7–10 minutes until cheese melts.
3. Add salsa, avocado and sour cream, then finish with crispy onions. Serve immediately.

What you’ll need

• 4 tostada shells
• 1/2 cup refried beans
• 1/2 cup cooked corn
• 1 avocado, diced
• 1 tbsp lime juice
• 2 tbsp crumbled feta
• 4 tbsp crispy onions

Let’s make it

1. Warm refried beans and spread over tostada shells.
2. Toss corn and avocado with lime juice; spoon over the beans.
3. Scatter feta and crispy onions on top and serve right away.

What you’ll need

• 4 eggs
• 1 tbsp milk
• 1 tsp butter
• 2 bread slices
• 1 tbsp chopped chives
• 2 tbsp crispy garlic

Let’s make it

1. Whisk eggs and milk. Melt butter over low heat and gently scramble until set.
2. Toast bread and divide eggs between slices.
3. Add chives and crispy garlic after the eggs leave the pan.

What you’ll need

• 2 tortillas
• 3 eggs, beaten
• 1 tsp butter
• 1/2 cup grated cheddar
• 2 tbsp salsa
• 4 tbsp crispy onions

Let’s make it

1. Scramble eggs in butter until set.
2. Divide eggs and cheese between tortillas, fold and toast in a dry skillet until golden.
3. Open gently, add salsa and crispy onions, then close and slice.

What you’ll need

• 4 eggs
• 1 cup spinach
• 1 tsp olive oil
• 1/4 cup crumbled feta
• 2 tbsp chopped chives
• 4 tbsp crispy onions

Let’s make it

1. Wilt spinach in half the oil and remove. Beat eggs and season lightly.
2. Make 2 omelettes using remaining oil; fill with spinach and feta and fold when set.
3. Serve with chives and crispy onions scattered over the top.

What you’ll need

• 2 bread slices
• 1/2 cup cottage cheese
• 1 tomato, sliced
• 1 tsp olive oil
• 1 tbsp chopped basil
• 4 tbsp crispy onions

Let’s make it

1. Toast bread until golden.
2. Spread with cottage cheese and add tomato slices.
3. Drizzle oil, add basil and finish with crispy onions.

What you’ll need

• 2 bread slices
• 1/3 cup hummus
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes
• 1 tsp lemon juice
• 4 tbsp crispy onions

Let’s make it

1. Toast bread and spread thickly with hummus.
2. Arrange avocado and tomatoes on top and drizzle lemon juice.
3. Add crispy onions just before eating.

What you’ll need

• 300 g potatoes, diced
• 1 tbsp oil
• 1/2 tsp smoked paprika
• 2 eggs
• 1 avocado, sliced
• 2 tbsp plain yogurt
• 4 tbsp crispy onions

Let’s make it

1. Toss potatoes with oil and paprika; roast at 220°C for 25 minutes, turning once.
2. Cook eggs to your preference and divide potatoes between bowls.
3. Add eggs, avocado and yogurt. Finish with crispy onions.

What you’ll need

• 1 cup thick plain yogurt
• 1 cucumber, diced
• 1/2 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• 2 tbsp crispy garlic

Let’s make it

1. Divide yogurt between 2 shallow bowls.
2. Toss cucumber and tomatoes with lemon juice and spoon over yogurt.
3. Drizzle olive oil, add dill and finish with crispy garlic.

What you’ll need

• 1 prepared pizza base
• 1/3 cup pizza sauce
• 3/4 cup grated mozzarella
• 1/2 bell pepper, sliced
• 1/4 cup olives
• 4 tbsp crispy onions

Let’s make it

1. Heat oven according to pizza base instructions.
2. Spread base with sauce, add mozzarella, pepper and olives, then bake until golden and melted.
3. Add crispy onions after the pizza leaves the oven, then slice.

What you’ll need

• 2 naan breads
• 3 tbsp pesto
• 1/2 cup grated mozzarella
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 2 tbsp crispy garlic

Let’s make it

1. Heat oven to 200°C. Spread naan with pesto.
2. Add mozzarella and tomatoes; bake 8–10 minutes until melted and the edges crisp.
3. Drizzle olive oil and add crispy garlic after baking.

What you’ll need

• 1 cup hummus
• 1 cucumber, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 4 tbsp crispy onions

Let’s make it

1. Spread hummus over a serving plate and make shallow swirls.
2. Arrange cucumber, pepper and tomatoes around the hummus.
3. Drizzle oil and scatter crispy onions over the hummus. Serve immediately.

What you’ll need

• 1 can chickpeas, drained
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• 4 tbsp crispy onions

Let’s make it

1. Dry chickpeas and warm in a skillet with oil, cumin and paprika for 6–8 minutes.
2. Stir in lemon juice and season to taste.
3. Serve warm in small bowls with crispy onions on top.

What you’ll need

• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, quartered
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 4 tbsp crispy onions

Let’s make it

1. Combine cucumber, pepper, tomatoes and parsley.
2. Dress with olive oil and lemon juice, then season lightly.
3. Divide between bowls and add crispy onions at the last moment.

What you’ll need

• 4 bread slices
• 4 cheddar slices
• 1 tbsp butter
• 2 tbsp mayonnaise
• 2 tbsp crispy garlic

Let’s make it

1. Spread mayonnaise inside the bread and add cheese.
2. Butter the outsides and cook over medium-low heat until golden on both sides and melted inside.
3. Open carefully, add crispy garlic, close and slice.

What you’ll need

• 2 cups broccoli florets
• 1 bell pepper, chopped
• 1 carrot, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp tahini
• 4 tbsp crispy onions

Let’s make it

1. Toss vegetables with oil and roast at 220°C for 25 minutes, turning halfway.
2. Whisk tahini, lemon and a little water into a pourable dressing.
3. Divide vegetables between bowls, drizzle dressing and finish with crispy onions.