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Our recipes & blog

Spread the Love, Not Waste: Cooking Sustainably
Welcome back to the final instalment of Huckleberry’s “Spread the Love, Not Waste” Series. It’s been a delightful journey, sharing innovative ways to honour every piece of our precious produce. Today, we’re wrapping things up with a flourish, showcasing how sustainable cooking can be a feast for your taste buds and gentle on our planet.
Grilled Golden Peaches: The Autumnal Delight
As the air grows crisp, autumn brings a season of warmth and comfort. And what could be more comforting than the sweet, charred flavours of grilled fruit? This autumn, we’re putting the spotlight on a seasonal favorite: BioGro certified organic golden peaches from Central Otago. Here’s why they’re perfect for your grill and your palate during this cosy season.
Kumara Ginger Soup
This is a traditional Chinese dessert soup that is warm, comforting, and easy to make. It only requires four ingredients: sweet potato, ginger, water, and brown sugar. The sweet potato has a natural sweetness and a buttery texture, while the ginger adds a spicy and aromatic flavour. This dessert soup is vegan, gluten-free, and dairy-free, and can be enjoyed hot or cold.
Celery and Apple Salad with Yogurt Dressing
This Celery and Apple Salad with Yogurt Dressing is a fresh and healthy no-waste recipe that uses the whole celery, including the leaves. It's easy, delicious, and nutritious. Celery and apple have many health benefits, such as boosting your immune system, lowering your blood pressure, and improving your digestion. Click here to get the full recipe and instructions.
Spread the Love, Not Waste: Beetroot Hummus with Crispy Beetroot Leaves
Welcome back to our "Spread the Love, Not Waste" recipe series, where we share some delicious and sustainable ways to use organic fruits and vegetables from Huckleberry. We have another recipe that will help you reduce food waste and enjoy the full flavour and nutrition of your produce. Did you know that you can also use the leaves and stems of the beetroot? They are edible and packed with vitamins, minerals, and antioxidants. Instead of throwing them away, you can turn them into a crunchy and tasty snack that pairs well with a creamy beetroot hummus.
Freedom Plum and Apple Crisp
If you are looking for a delicious and easy dessert to make with our new season freedom plums from Hastings, look no further than this Freedom Plum and Apple Crisp recipe. This crumble is bursting with juicy organic freedom plums and tender apples, topped with a crunchy oat mixture. It is perfect for serving with vanilla ice cream or whipped cream. 
Spread the Love, Not Waste: Carrot Top Chimichurri
Welcome to the first post of our “Spread the Love, Not Waste” Recipe Series, where we share some of our favourite ways to use organic fruits and vegetables in sustainable and delicious ways. In this post, we will show you how to make a zesty and flavourful carrot top chimichurri, using the green tops of organic carrots that are often discarded or composted. 
Miso Roasted Organic White Turnips
Unearth the underrated gem of the vegetable aisle: Organic White Turnips. Often overlooked in favour of flashier counterparts, these unassuming roots pack a punch of flavour and nutrition. Our top tip? Roast them with miso paste for a savoury twist. Enjoy crispy caramelisation outside and tender juiciness inside—a perfect accompaniment to any meal.
Summer Roast Veggies with Summer Orange Squash
Enjoy the wholesome goodness of our BioGro certified organic summer orange squash from Hastings in a delightful roast, perfectly complemented by the earthy sweetness of beetroot, the crispness of carrots, the creamy texture of agria potatoes, and the subtle tang of red onion. Ideal for your weekend roast or BBQ party, this dish is sure to impress your family and friends.