Recipes by Di Swann
Sweetcorn fritters are perfect for breakfast, brunch, lunch and dinner − or make mini versions as finger food for a party.
Souffles are notoriously difficult – and this one is notoriously easy. if that’s called cheating, then so be it!
Better than any chicken burger you’ve ever eaten! Grilled chicken inside panini bread with a sweet and spicy salsa.
Everyone loves pancakes, and these sweet buttermilk ones are no exception!
This is really a mix of a big breakfast and a bacon and egg pie. Take it with you for a picnic, or serve it hot for lunch with a fresh salad. This recipe was inspired from an idea sent in by Anne Robbie from Invercargill, who made a variation of this for the shearers when they visited the farm. It was much, requested on the farm and no doubt will be a favourite for any crowd in your house too.
Here's a neat way to turn two family favourites − Wattie's Hash Browns and Wattie's Condensed Vegetable Soup − into a fabulous pie.
Baked beans on toast is a great kiwi tradition. Wattie’s and Quality Bakers are the perfect partners, and so are these bean and egg toasties.
If the order of the day is breakfast with the lot, you can’t go past this gargantuan effort. Eggs, bacon and baked beans are piled high on a bed of hearty hash browns and served hot or warm. A never-fail Sunday morning crowd-pleaser.
Baked beans are great as they are, but here’s a way to give them an extra twist. They’re absolutely delicious with rashers of crispy bacon.
A brilliant breakfast or brunch muffin. Serve them warm and cheesy.
Mini frittatas make a tasty and portable meal, ideal for lunch boxes and picnics. If you have a weakness for blue cheese, crumble a little on each frittata for a special touch.
Dad will remember this scrumptious feast long after he's thrown out those ties.
Sometimes you just need a big start to the day – and this is it! Corned Beef, potato and kumara hash – it’s enough to keep you going all weekend.