Chinese Chicken Noodle Soup
Thursday, 23 June 2022
This Chinese chicken noodle soup is all about the broth. Infused with the warming flavours of ginger, star anise and cinammon, as well as dried mushrooms for a real umami kick, this has to best the best chicken noodle soup you'll ever eat. More
Lamb rendang with coconut rice
Thursday, 22 July 2021 /Sprout Cooking School
This dry-style Malaysian curry doesn't hold back on flavour! Slow cooked melt in your mouth lamb is loaded with aromatic spices and served with fragrant coconut rice More
Your cold and flu survival guide
Monday, 24 May 2021
Brrr, it’s cold outside! Winter is well and truly on its way along with the sniffles and sneezes of cold and flu season. More
Zucchini & Black Bean Quesadillas with Chunky Guacamole
Thursday, 1 April 2021
This veggie quesadilla is a Sprout favourite! It's easy, cheesy, crispy and deliciously golden! Perfect as a snack, appetiser or quick meal! More
Thai Pumpkin Soup
Thursday, 1 April 2021
A Thai twist to a winter staple, this thick and creamy pumpkin soup has a real flavour hit. Packed with aromatic garlic, ginger and lemongrass and blended with creamy coconut milk, this soup is so good you're going to want to lick the bowl clean. More
Pumpkin & Date Scones with Maple Cream
Thursday, 1 April 2021
There's nothing better than a freshly baked scone with a warm cup of tea! These soft, fluffy and perfectly sweet pumpkin and date scones are the perfect morning tea treat, filling your kitchen with the warm, homey scents of sweet autumn spices. More
Pork Meatballs with Creamy Polenta
Thursday, 1 April 2021
Packed full of Italian flavours, these juicy oven-baked pork and fennel meatballs are stirred through a rich and tomato sauce and served on a bed of creamy parmesan polenta. More
Sticky Date Puddings with Butterscotch Sauce
Thursday, 1 April 2021
Delight your tastebuds with these sticky and sweet individual puddings. These fluffy date and walnut puddings are drizzled with hot butterscotch sauce and served with a dollop of rich crème fraiche… do we need to say more? More
