Crustless Pumpkin Pie

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With this crust free pumpkin pie, you’ll never have to worry about making that perfect dough ever again.

Serves: 8 to 12 slices
Prep Time: 5 minutes
Cook Time: 45 minutes


For the topping

  • 50g / 1/4 cup packed brown sugar
  • 35g / 1/4 cup quick-cooking oats
  • 14g / 1 tbsp Mirage margarine, softened

For the pie

  • 1 can (16 ounces) pumpkin
  • 1 can (12 ounces) evaporated skimmed milk
  • 55g / 1/4 cup Mirage margarine
  • 3 eggs
  • 100g / 1/2 cup granulated sugar
  • 65g / 1/2 cup all-purpose flour
  • 2g / 1 1/2 tsp pumpkin pie spice
  • 2g / 3/4 tsp baking powder


  1. Preheat the oven to 350ºF (180C).
  2. Grease the inside of the pie plate with Mirage margarine.
  3. In small bowl, mix the topping ingredients together and set aside.
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  5. In a separate mixing bowl, combine the flour, sugar, baking powder, and pumpkin pie spice. Whisk until combined.
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  7. Add the evaporated milk, eggs and pumpkin to the bowl of dry ingredients and whisk until smooth.
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  9. Pour the melted Mirage margarine into the pumpkin mix until combined.
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  11. Pour the batter into the prepared pie plate, sprinkle the brown sugar oat topping over the surface and bake for 35 to 45 minutes, or until a knife inserted into the center comes out clean.
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  13. Cool for 15 minutes then refrigerate about 4 hours or until chilled. Cooling this pie is important as it allows for the starch to set and hold the pie together.
  14. Serve reheated with a little whipped cream or your favourite ice cream.

Chef Notes

  • The secret to this delicious, moist pie is that the flour in the mixture acts as a binder, holding the pie together. The flour that is on the outside edges of the pie, become caramelized and act as a crust.
  • Make mini pumpkin pies by baking the batter in a greased muffin tin. Allow the pies to cool for about 20 minutes, before turning them out onto a resting rack to fully cool.

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The Easiest Cappuccino Souffle

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In just 20 minutes, you could be enjoying a warm, gluten-free cappuccino souffle, bursting with rich coffee and chocolate flavours. Either serve it dusted with some icing sugar, or a big scoop of your favourite ice cream and you’ve got an easy dessert that will leave your family impressed.

Makes: four 8 ounce ramekins
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 113g / 1/4 cup Mirage margarine, plus extra for greasing
  • 10g / 2 tablespoon unsweetened cocoa
  • 170g / 6 ounces semisweet or bittersweet chocolate
  • 7 g / 2 teaspoons instant coffee powder
  • 4 egg yolks
  • 4 egg whites
  • 50g / 1/4 cup sugar


  1. Preheat your oven to 375°F (190°C).
  2. Grease four 8-ounce ramekins with mirage margarine.
  3. Coat the ramekins with the cocoa, tapping out any excess that doesn’t stick.
  4. Run your finger along the top, inside edge of the ramekin, removing any margarine and cocoa that is along the top. This clean edge is what will give your souffle the perfect, clean lifted edge.
  5. Melt the chocolate and Mirage margarine together in the microwave, stirring every 20 seconds until smooth.
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  7. Add the instant coffee to the chocolate mixture and stir until combined.
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  9. Whisk the yolks into the chocolate mixture one at a time until smooth. Cover and set aside.
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  11. In a clean bowl, wiped with a splash of vinegar, beat the egg whites with the sugar, until stiff, shiny peaks form.
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  13. Gently fold the egg-white mixture into the chocolate, in 3 parts.
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  15. Spoon into batter into the ramekins.
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  17. Bake until puffed and set, which should take about 15 minutes.
  18. Serve immediately, dusted with a little icing sugar if you wish.

Chef Notes

  • Souffle really isn’t as hard to make as some classical chefs would have you think. The key to success, is to have all your ingredients measured out and equipment ready to go. Knowing where everything is will allow you to get this dessert from the oven to the table without having it deflate on you.

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The Peach Cobbler Recipe You’ve Been Looking For

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Take super fresh, in season peaches and toss them with some sugar, bake with some topping and serve. It really is that easy, and it requires just a few minutes of active work to create an amazing dessert that highlights the best of this end of summer fruit.

Serves: 8 to 12 portions
Prep Time: 15 minutes
Cook Time: 35 minutes


For the peaches

  • 8 ripe peaches, halved, stoned and cut into wedges
  • 2 tsp vanilla extract
  • 40g / 1/4 cup dark brown sugar
  • zest and juice of 1 orange
  • 2.5 cm fresh ginger, peeled and finely grated
  • 125ml / 1/2 cup water

For the cobbler topping

  • 100g / 3/4 cup all-purpose flour
  • 50g / 1/4 cup granulated sugar
  • 2g / 1 tsp baking powder
  • 2g / 1 tsp nutmeg
  • 50g caster sugar
  • 100g / 1/2 cup Mirage Margarine, chilled
  • good-quality vanilla ice cream, to serve


  1. Preheat your oven to 400°F (200°C).
  2. In a bowl or a deep earthenware baking dish, approximately 30 cm by 8 cm, toss your peaches gently with the vanilla extract, brown sugar, grated ginger, orange zest and juice.
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  4. Put the dish into the oven and immediately turn the temperature down to 375°F (190°C).
  5. Cook for about 10 to 15 minutes, until the peaches have softened slightly, you may need more time if the fruit is still quite firm.
  6. In a bowl combine the flour, nutmeg and sugar together.
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  8. Toss the margarine into the bowl and begin gently mixing with a wooden spoon, breaking apart the margarine into fine crumbs.
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  10. Now add 2 tablespoons of cold water and stir just until everything comes together, set this aside covered, until the fruit is ready.
  11. Remove your dish of peaches from the oven and pour in half a cup of water. Gently mix the water into the fruit.
  12. Using a large spoon or your fingers, distribute the batter on top of the peaches.
  13. Return the dish to the oven for around 20 minutes, until the batter has turned a deep golden brown.
  14. Remove from the oven and allow it to rest for 5 to 10 minutes before serving as it is extremely hot.
  15. Serve warm in bowls, topped off with a big scoop of vanilla ice cream.

Chef Notes

  • When looking for peaches, look for firm ones without any bruises. They should be bright reddish-orange on one half and a light yellow-orange on the other. You will also most likely smell the sweet scent of a perfect peach before you see it.

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The Yummiest Spiced Butterscotch Pudding

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Butterscotch pudding is the perfect late summer, early-fall treat. With flavours of rich toffee, and cinnamon spice, you’ll be snacking on this test kitchen favourite throughout the day.

Makes: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 75g / 1/3 cup Mirage Margarine
  • 133g / 2/3 cup dark brown sugar
  • 125 mL / 1/2 cup whipping cream
  • 425 mL / 1-3/4 cups whole milk
  • 2g / 1/2 tsp pumpkin spice
  • 30g / 1/4 cup cornstarch
  • 2 egg yolks


  1. In saucepan, melt the Mirage margarine over medium-low heat.
  2. Add the brown sugar into the pot, stirring until dissolved and bubbling.
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  4. Once boiling, stir occasionally, until the sugar turns into a light molasses to coffee colour. This should take about 3 to 6 minutes.
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  6. Add in the cream and whisk until the sugar has dissolved into the cream. Remove from heat.
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  8. In a small bowl, whisk together the cornstarch, egg yolks and pumpkin spice, until smooth.
  9. Whisk the milk into the egg mixture, until smooth.
  10. Slowly whisk the egg and milk mixture into the pot with the sugar. Return the pot to the heat and stir occasionally for 6 minutes. Be sure to use a rubber spatula to get the sides and bottom of the pot.
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  12. Transfer the thickened pudding to a fine strainer over a bowl. Use a spatula to press the pudding through the strainer, removing any lumps.
  13. Place plastic wrap directly on the surface of the pudding and allow the pudding to cool in the fridge for at least 4 hours before serving.
  14. Once cool, portion the puddings into individual servings, or use it in the base for a fancy parfait.

Chef Notes

  • If you prefer the boozy version of this classic, add 1 oz of Scotch to the sugar and Mirage margarine step of this recipe.

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Deep Dish Apple Streusel Pizza

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We decided that we would take 2 of our favourite things, apples and pizza, and make them into a quick, easy dessert that reminds us of grandmas kitchen. Make the dough the night before, and you’ll be ready to jump into the kitchen and whip up this deep dish pizza pie.

Serves: 8 slices
Prep Time: 15 minutes
Cook Time: 15 minutes


For the Pizza

  • 1/2 batch Mirage Milk Bun Dough
  • 4g / 1 tsp cinnamon
  • 93g / ¾ cup flour
  • 66g / ⅓ cup brown sugar
  • 50g / ¼ cup granulated sugar
  • 56g / 1/4 cup Mirage Margarine, plus extra for coating pan
  • 1.5g / ¼ tsp salt
  • 2 Granny Smith apples, peeled and grated.

For the Glaze

  • 60g / ½ cup icing sugar
  • 15ml / 1 tbsp maple syrup
  • 15ml / 1 tbsp 35% cream


  1. Preheat the oven to 425F (220C).
  2. Using a little Mirage Margarine, generously grease a round cake pan or deep pie plate.
  3. Place the ball of Mirage milk bun dough in the cake pan and press outwards until the edges of the dough are creeping up the sides of the pan.
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  5. In a small bowl toss the grated apples with the cinnamon until evenly coated.
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  7. Place the tossed apples into the pressed dough, evenly spreading it across the bottom of the dough.
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  9. Prepare the crumble by tossing the flour and sugars together in a bowl.
  10. Melt the Mirage margarine, pour over the tossed flour and sugar mixture, and begin squeezing into crumbs.
  11. Sprinkle the crumbs over the apples.
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  13. Bake for 8-10 minutes or until the crust and topping are golden brown.
  14. Remove from the oven and allow to cool slightly.
  15. While cooling the pizza, whisk the icing sugar, maple syrup, and cream together.
  16. Adjust the consistency with a little extra cream if it is too stiff, or icing sugar if it is too wet.
  17. Drizzle the glaze over the warm pizza with a spoon, and allow it to run down into the crumble.
  18. Cut into wedges and serve while warm, on it’s own or with a big scoop of vanilla ice cream.

Chef Notes

  • For a quick and easy deep dish dessert pizza, grab a ball of pizza dough from the deli or bakery section of your local supermarket.
  • Granny smiths are perfect for this recipe because of their firm texture and their sweet and sour flavour that will balance the sweetness of the recipe.

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The Most Delicious Cherry Cake You’ve Ever Had

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When cherries are around, the best way to serve them is tossed with a little bit of sugar, along side some whipped cream and a simple vanilla cake. Their flavour is delicate, so there’s no need to complicate them. This recipe works amazing well with the tried and true Mirage Vanilla cake, as it has the perfect texture for absorbing flavour, while still showcasing this amazing fruit.

Makes: 1 double layered cake
Prep Time: 20 minutes
Cooking and Cooling Time: 2 hours


  • 1 recipe Mirage Margarine Vanilla Cake
  • 375ml / 1 ½ cup 35% cream
  • 30g / ¼ cup icing sugar
  • 200g 1 cup granulated sugar
  • 125ml / ½ cup water
  • 10ml / 2 tsp vanilla extract
  • 350g / 2 cups fresh cherries
  • 30g / ¼ icing sugar


  1. Prepare one recipe of Mirage Margarine Vanilla Cake, making two 8 inch round cakes.
  2. Let the cakes cool completely.
  3. While the cakes are cooling prepare a vanilla simple syrup, by combining 1 cup of granulated white sugar, with ½ cup of water and 2 teaspoons of vanilla extract in a pot and bring to a simmer, stirring occasionally until the sugar is dissolved. Remove from heat and set aside, covered until you’re ready to build your cake.
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  5. While the syrup is resting, pit the cherries and lightly toss with ¼ icing sugar. After about 5 minutes give them another toss. This helps get the juices flowing and will give the cherries a nice glazed look.
  6. Once the cakes are completely cooled, use a serrated bread knife to cut off the dome shaped tops, so that your cakes are nice and level.
  7. Brush the cut tops of both cakes with the vanilla simple syrup. Do this a few times until all the syrup has been absorbed into the cakes.
  8. Prepare the whipped cream with an electric hand mixer. In a medium bowl add the 35% cream and ¼ cup icing sugar. Beat on medium speed until stiff peaks are reached.
  9. Place your first cake on to your serving plate or cake stand, cut side down. Place half of the sweetened whipped cream on top of the first cake, and spread it around in an even, thick layer.
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  11. Take half of the cherries, and sprinkle them on top of the whipped cream layer.
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  13. Gently place the second cake, cut side up, on top of the cherries, and press down until the cake is level.
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  15. On top of the second cake, evenly spread the remaining whipping cream across the top of the cake. Pile the remaining cherries on top of the whipped cream.
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  17. Place the cake in the fridge for at least 2 hours, to allow the whipped cream and vanilla syrup to settle into the cake, and to allow the flavours to come together before serving at your next family event.

Chef Notes

  • To save time during the day of serving, bake the cakes the night before, and wrap them tightly with plastic wrap to allow you to hit the ground running the next day.
  • If you have troubles finding cherries, preserved bing cherries are readily available in grocery stores. Simply drain off the syrup and reserve. The cherry syrup is perfect for soaking into the cake.

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The Most Delicious Blueberry Lemon Curd!

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You couldn’t make a better pairing than lemon and blueberry. The tart flavour of lemon, balances the sweetness of a fresh summer berry. Here to the two meet in a twist on a classic lemon curd recipe, making a deep, dark purple curd that you’ll just want to eat with a spoon.

Makes: approximately 2 cups
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 450g / 3 cups fresh blueberries
  • 100g / 1/2 cup sugar
  • 60ml / 1/4 cup fresh lemon juice
  • 15g / 2 tablespoons cornstarch
  • 2 egg yolks
  • 30g / 2 tablespoons Mirage Margarine


  1. Combine the blueberries, sugar and juice in a saucepan over medium-high heat. Bring the mixture to a boil to a boil, then reduce the heat to a simmer for 6 minutes.
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  3. Place the mixture into a blender and puree until smooth. Then pass the blueberry lemon juice through a strainer to remove any skins.
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  5. In a small bowl whisk together the cornstarch and egg yolks, until smooth.
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  7. Stir the yolk mixture into berry mixture, return to the pot and bring to a simmer over medium-low heat.
  8. Cook for 1 minute, stirring constantly with a wooden spoon.
  9. Remove from the heat and transfer to a clean bowl, to start the cooling process.
  10. After about 5 minutes, add the Mirage Margarine and whisk until dissolved completely into the berry mixture.
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  12. Transfer the mixture to a glass jar, cover and refrigerate for at least 4 hours before enjoying on scones, muffins or tarts. Keep in the fridge for up to a month.

Chef Notes

  • Using glass jars to store food items that have a higher acidity like lemon, means they won’t take on flavours of the container, or anything else that used to live in the container.
  • If you can’t get your hands on fresh blueberries, just go ahead and use frozen ones. Since they’re picked and frozen at the peak of their season, the quality is generally quite nice.
  • On the other hand if you’ve got a lot of blueberries on hand, go ahead and double the recipe up and make a large batch. Curd is a traditional preserving technique, so in a clean glass jar a batch can last for at least a month, when stored in the fridge.

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Raspberry Chiffon Cake

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When the afternoon comes around and you need a little snack, this raspberry orange chiffon, or sponge cake, is the perfect not-too-sweet and not-too-heavy treat, to get you through the day.

Makes: one 9” by 9” cake
Prep Time: 15 minutes
Cook Time: 35 minutes


  • 280g / 2 ¼ cups sifted all-purpose flour
  • 300g / 1 ½ cups granulated sugar
  • 6g / 1 tbsp baking powder
  • 6 egg yolks
  • 8 egg whites
  • vinegar for whipping
  • 8g / 2 tbsp orange zest
  • 175ml / ¾ cup strained orange juice
  • 112g / ½ cup Mirage Margarine, melted
  • 245g / 2 cups fresh raspberries
  • icing sugar for dusting


  1. Preheat your oven to 350°F (180°C).
  2. In large bowl, sift together the flour, 3/4 cup of the sugar and baking powder.
  3. In a separate bowl, whisk together the 6 egg yolks, orange zest, juice, and melted Mirage margarine.
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  5. Pour the dry ingredients over the yolk mixture and mix just until smooth. Set aside.
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  7. Splash approximately a tablespoon of vinegar into a large bowl, and wipe it around the bowl with a paper towel. Be sure to clean up any remaining vinegar from the bowl.
  8. Now add the egg whites to the vinegar primed bowl and whisk until foamy. Add in the sugar and whisk until stiff, shiny peaks form.
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  10. Add half of the stiff egg whites to the bowl of batter, and fold until you only see small amounts of egg white.
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  12. Add the remaining egg whites to the batter and fold just until combined.
  13. Add in half of the raspberries to the batter and fold them in.
  14. Pour the batter into a 9″ by 9″ pan, and top off with the remaining raspberries.
  15. Bake until the cake springs back when lightly touched or a skewer inserted into the center comes out clean. This should take about 35 minutes.
  16. Remove the cake from the oven and allow it to rest until completely cool.
  17. Before serving, dust the top of the cake lightly or liberally with icing sugar and you’re ready for an afternoon of tea and coffee with friends and family.
  18. Keep this cake for up to 4 days, wrapped in plastic or in an airtight container.

Chef Notes

  • Coating the inside of the bowl you’re going to use for whipping the egg whites, will allow you to get a fluffier, firmer stiff peak in less time than normal. The acidity helps to allow the protein in the egg stretch and take on air. It’s the same effect you get from adding in cream of tartar.
  • When making a chiffon or any other sponge cake, you don’t want to grease the sides of your pan. The sponge, as it rises, clings to the sides to help gain height and maintain it once it’s removed from the oven. If you grease the pan, you’ll most likely end up with a cake that shrinks once removed from the oven.

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The Peanut Butter Cookies You Loved As A Kid

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Growing up, cookies were the kind of the snack world. Nothing was better than coming home from school and biting into a fresh baked cookie. One cookie that everyone needs to have on hand is the Peanut Butter Cookie! With just 4 main ingredients it’s the perfect one bowl, one spoon cookie. In less than 10 minutes you could be sitting in front of the oven waiting for these perfectly crunchy cookies, to make their way into your mouth.

Yield: 24 Cookies
Prep Time: 5 Minutes
Cook Time: 12 to 15 minutes


    1 Egg
    226g / 1 cup Peanut butter, crunchy or smooth
    113g / ½ cup Mirage margarine
    400g / 2 cups Granulated sugar
    60g / ½ cup Candy Coated Peanuts, crushed (optional)


  1. Preheat the oven to 350F (180C).
  2. In a large bowl combine the peanut butter, Mirage margarine, and sugar. Using an electric mixer or wooden spoon, begin creaming the ingredients together, for about 2 minutes.
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  4. Next add in the egg, and the crushed nuts, if you’re using them. Begin mixing just until the mixture is even and smooth. Be sure to scrape down the sides of your bowl in between mixing to ensure you’re getting everything mixed together.
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  6. On a baking sheet, lined with parchment, begin dropping spoonfuls of cookie dough, about the size of a ping pong ball. Gently press down with a fork and pop the tray into the oven.
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  8. Allow the cookies to bake for about 12-15 minutes, or until the surface no longer looks wet and the edges are nice and golden.
  9. Remove them from the oven and allow them to rest for at least 20 minutes. As these cookies contain a fair amount of sugar, a hot cookie could really hurt.
  10. To store the cookies, wait until they’re cool and transfer them to an airtight container, and keep them for up to a week. The cookies will start to go softer as they are stored, so if you like them crispy just pop them back in the oven for 2 to 3 minutes.

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Chef Tips

  • Use a good quality peanut butter for these perfect little morsels. It makes a difference in terms of texture and flavour. Look for a peanut butter that has peanuts as the first ingredient.

Nice and Cheesy Zucchini and Chive Loaf

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With summer months comes summer vegetables. And the most versatile of all would be the zucchini. Green or yellow, it doesn’t matter, they both lend themselves well to both sweet and savoury dishes. Here we go the savoury route, combing chive, paprika, and cheddar with the king of summer veg, to make a dish you can serve along side a great bbq spread.


    320g / 2 cups Green zucchini, grated
    4g / 1 tsp Salt
    190g / 1 ½ cups All-purpose flour
    12g / 1 tbsp Brown sugar
    2g / 1 ½ tsp Baking Powder
    2g / 1 tsp Paprika
    2 eggs
    8g / ¼ cup Chives, thinly sliced
    75g / ⅓ cup Mirage margarine, melted
    120g / 1 cup Cheddar, grated


  1. Preheat your oven to 350F (175C).
  2. Lightly grease a small round baking dish with some extra Mirage margarine.
  3. In a large mixing bowl mix the grated zucchini with the egg, salt sugar and melted margarine until even.
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  5. Fold the cheddar and chives into the wet mixture. Be sure to save a small amount of grated cheddar to sprinkle on top later.
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  7. In a separate bowl, combine the flour, baking powder and paprika.
  8. Add the dry into the wet and gently mix, just until you can no longer see the flour.
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  10. Once mixed, pour the batter into the prepared pan, top with the reserved grated cheese, and bake in the oven for 35-40 minutes, or until completely golden brown and firm to the touch.
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  12. Remove the loaf from the oven and allow it to rest within the pan until it’s cooled slightly, 25-30 minutes.
  13. Go ahead and remove the loaf from the pan, and keep it covered once it has been cut into. It should hold at room temperature for about 3 days.

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Chefs Note

  • If you’ve got some yellow zucchini, feel free to use that in place of the green. Or if you’re not a fan of the zucchini, try adding in some grated carrot or sweet potato.
  • Love your cheeses? Try adding in your family favourites to replace the cheddar. Let us know about any of your substitutions in the comments below!