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EVERYDAY FRESH
Copyright Donna Hay Pty Ltd 2020
Design copyright Donna Hay Pty Ltd 2020
Photography copyright Con Poulos 2020
Recipes and styling: Donna Hay
Art direction and design: Genevieve McKelvey
Senior designer: Hannah Schubert
Copy editor: Daniela Bertollo
Recipe testing: Peta Dent, Sarah Watson, Madeleine Jeffreys, Sandy Goh and Melissa Burge.
The rights of Donna Hay and Con Poulos to be identified as the author and photographer of this
work have been asserted by them under the Copyright Amendment (Moral Rights) Act 2000 .
This work is copyright. Apart from any use as permitted under the Copyright Act 1968 ,
no part may be reproduced, copied, scanned, stored in a retrieval system, recorded or transmitted,
in any form or by any means, without the prior written permission of the publisher.
Fourth Estate
An imprint of HarperCollins Publishers
HarperCollins Publishers
Australia Brazil Canada France Germany Holland Hungary
India Italy Japan Mexico New Zealand Poland Spain Sweden
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First published in Australia in 2020
by HarperCollins Publishers Australia Pty Limited
Level 13, 201 Elizabeth Street, Sydney NSW 2000
ABN 36 009 913 517
harpercollins.com.au
A catalogue record for this book is available from the National Library of Australia
ISBN 978 1 4607 1300 6
HarperCollins Publishers
Level 13, 201 Elizabeth Street, Sydney NSW 2000, Australia
Unit D1, 63 Apollo Drive, Rosedale 0632, Auckland, New Zealand
A 75, Sector 57, Noida, Uttar Pradesh 201 301, India
1 London Bridge Street, London SE1 9GF, United Kingdom
Bay Adelaide Centre, East Tower, 22 Adelaide Street West,
41st Floor, Toronto, Ontario M5H 4E3, Canada
195 Broadway, New York, NY 10007, USA
Reproduction by Splitting Image
one pan
PAGES 1033
almost instant dinners
PAGES 3457
the switch up
PAGES 5895
the big bowl
PAGES 96119
quick fix
PAGES 120143
freezer options
PAGES 144171
sweets
PAGES 172205
glossary and index
PAGES 206221
Find delicious inspiration
as you WATCH RECIPES from
everyday fresh be brought to life.
Come visit me at
www.donnahay.com/video
cook learn love
One of the questions I get asked most One of the questions I get asked most
frequently is if I still cook at home. The answer frequently is if I still cook at home. The answer
is yes. is yes. Absolutely Absolutely . So Im constantly on the . So Im constantly on the
lookout for ways to make a classic lookout for ways to make a classic EASIER , ,
QUICKER and and BETTER FOR YOU , ,
as long as it still as long as it still tastes amazingly good tastes amazingly good ..
We all want to create delicious meals with We all want to create delicious meals with
a minimum of fuss. When you add a minimum of fuss. When you add healthy healthy
or nutritious or nutritious to that, some people shy away to that, some people shy away
concerned that a nutritional boost will be at concerned that a nutritional boost will be at
the expense of flavour and ease. But I say never!
If I can create an almost-instant dinner If I can create an almost-instant dinner
or a quick one-pan dish that makes someone or a quick one-pan dish that makes someone
feel great because its super delicious, is feel great because its super delicious, is
NUTRITIONALLY UPSCALED with with
better-for-you ingredients, or that helps better-for-you ingredients, or that helps
them bring them bring a little more balance to their life a little more balance to their life
thats success! thats success!
I hope these recipes inspire you I hope these recipes inspire you
to to a new level of nourishing yum a new level of nourishing yum ..
PAN
If Im honest, the only thing I like
more than an EFFORTLESS DINNER ,
is when the clean-up is a breeze. These
one-pan wonder recipes ensure all the
GOODNESS AND FABULOUS
FLAVOUR stays in one dish . Keeping
the process and delivery uncomplicated
is a comforting remedy to lifes hustle
and bustle. A recipe for success!
ONE PAN
sticky SOY CHICKEN
with sesame noodles
1 tablespoon light-flavoured extra virgin olive oil
150g (5 oz) dried soba noodles, cooked
2 zucchini (courgettes), shredded using a julienne peeler
2 tablespoons white or black sesame seeds
coriander (cilantro) leaves, to serve
chicken meatballs
600g (1 lb oz) chicken mince
cup (50g/1 oz) white chia seeds
2 cloves garlic, crushed
2 tablespoons finely grated ginger
2 tablespoons hoisin sauce
1 large green chilli, finely chopped
2 green onions (scallions), finely chopped
sticky soy sauce
cup (125ml/4 fl oz) soy sauce
1 tablespoon white miso paste (shiro)
cup (180ml/6 fl oz) mirin (Japanese rice wine)
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
cup (90g/3 oz) honey
Preheat oven to 220C (425F).
To make the chicken meatballs, place the chicken, chia seeds,
garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine.
Roll heaped tablespoons of the mixture into balls, place on a tray
lined with baking paper and set aside.
Pour the oil onto a large deep-sided baking tray. Bake for
5 minutes or until hot. Add the meatballs to the tray and bake
for 5 minutes.
To make the sticky soy sauce, whisk together the soy, miso,
mirin, sesame oil, vinegar and honey. Remove the meatballs from
the oven and carefully pour the soy mixture over the meatballs.
Return to the oven and bake for 15 minutes or until the meatballs
are cooked through and the pan sauce is thickened.
To serve, place noodles and zucchini into serving bowls and
sprinkle with sesame. Top with meatballs, sticky soy sauce and
coriander. SERVES 4
ONE PAN
maple AND chilli roasted
pumpkin with quinoa tabouli
1 x 2kg (4 lb 4 oz) or 2 x 1kg (2 lb 3 oz) butternut pumpkin
(squash), halved
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon chilli flakes
sea salt and cracked black pepper
cup (40g/1 oz) roasted almonds, chopped
quinoa tabouli
2 cups (320g/11 oz) cooked quinoa
cup (8g/ oz) torn mint leaves
60g (2 oz) wild rocket (arugula) leaves
lemon tahini dressing
cup (140g/5 oz) hulled tahini
cup (160ml/5 fl oz) lemon juice
1 cup (250ml/8 fl oz) water
1 clove garlic, crushed
sea salt flakes
Preheat oven to 220C (425F).
Scoop the seeds from the pumpkin and discard. Place pumpkin,
cut side up, onto a baking tray. Using the tip of a sharp knife,
make some shallow slashes into the pumpkin flesh. Combine
the oil, maple, chilli, salt and pepper and brush over the pumpkin.
Cover with aluminium foil and roast for 20 minutes. Remove the
