LESS WASTE. MORE GOOD FOOD.
A little less planning.
A lot more eating.
Five recipes that work together. A shop that makes sense.
And tomorrow’s lunch, already sorted.
ONE SHOP. FIVE GOOD MEALS.
Your shopping list.
Tap it, bag it, tick it off. Quantities cover the whole plan.
+ Add item
ALREADY AT HOME
Rice & egg whites ✓
Keep these off the shopping list. You’ll need roughly 330–350 g dry rice and enough egg whites to coat 600 g chicken.
COOK ONCE. ENJOY TWICE.
A good few days.
Lunch and dinner for two, Wednesday through Saturday.
Keeping leftovers safely
Cool food promptly and refrigerate within 1–2 hours. Eat refrigerated leftovers within 48 hours or freeze. Cool cooked rice within one hour, refrigerate for no more than one day and reheat only once until steaming hot. Defrost frozen portions in the fridge and reheat thoroughly. Cook chicken to 75°C at the centre.