Fresh sausages make instant, preseasoned meatballs with no mess; simply squeeze the meat out of its casing directly into the pan. The sausage adds flavour as it simmers, creating a delicious sauce that’s done in about as much time as it takes to cook dry pasta.
When cooked, this squash separates easily into long strands with a fork, resembling spaghetti. It half acts as its own edible bowl to fill with saucy meatballs or chunky sauce, top with cheese and bake, pasta-style.
Have you met muffuletta? It's a stuffed-to-the-brim Italian sandwich that can stay in your fridge for several days; so grab a wedge when you need a little nosh. The longer it sits, the better it tastes.
Try serving plain ol' steamed squash to your kidlets and you're potentially setting yourself up for blank stares and wrinkled noses. But crispy roasted squash fries might just get them to try something new.
Ripe bananas that have been frozen tend to be moister than mashed bananas straight from the fruit bowl; add a little extra water or oil if necessary. Oat flour, which is low in gluten, produces a soft, almost chalky cookie.