Ready to master meal prep like a pro? Cook Ahead by Justine Schofield is packed with delicious, stress-free recipes designed to save you time without sacrificing flavour. 🍽️✨ Get ahead in the kitchen and enjoy fuss-free meals all week long! | Booktopia

Need some weekend cooking inspiration? No worries! Everyday Gourmet is about to start, 4pm Channel Ten . You can also catch up on #tenplay and find all of my recipes and my guest’s recipes at www.everydaygourmet.tv . Happy weekend feasting everyone. X 🍕🍖🥞🥓🍝🥂🥗🥩🍣🥧🍸 | Justine Schofield

If you haven’t tried making this, you should! The lighter, easier to make cousin of potato gnocchi; everyone including the kiddies will enjoy it. My friend’s 9 month old LOVED it! 4 core ingredient: Spinach, ricotta, parmesan and just a little flour. Notes: - I used frozen spinach, but you can use fresh. - equally delicious served with a simple tomato sauce. - you can make them GF by substituting flour with fine polenta. - they can frozen, so make a big batch. Full recipe in my book #TheWeeknigh

6.4K views · 53 reactions | Justine Schofield on Reels | Facebook

Justine Schofield on Reels

Everyday Gourmet Channel 10 TODAY at 4PM 🍔🍔🍔🍔🍔 | Justine Schofield

Don't forget to tune in to new season of Everyday Gourmet for brand new recipes! Try Onion and Anchovy Galette recipe by Justine Schofield Ingredients: 2 tbsp extra virgin olive oil 2 large onions, finely sliced 3 sprigs of thyme 15g Parmesan 10 good quality anchovy fillets 1 egg yolk Pastry 200g biscuit, pastry & cake plain flour 200g sour cream 1 tbsp water, or a little more if needed Pinch of salt Method: Sift flour into a bowl and then add salt. Make a well in the center and add the sour cre

Cook up this Spanish-style lamb and bean stew for the perfect batch cook that will last you throughout the week and freeze as well. Thanks to Justine Schofield and Everyday Gourmet Catalan Lamb Stew Made with Tefal #tefalcookware Serves 4 Prep time: 10 mins Cook time: 2hr 30 mins Ingredients 3 tbsp extra virgin olive oil 1kg lamb shoulder, cut into 6cm chunks ¾ cup of navy (haricot) beans, soaked overnight 1 onion, quartered 4 cloves garlic, bruised 1 tsp tomato paste ½ cup sherry A few sprigs o