The Crunchy Kitchen

Bring together

Toast, cooked eggs, avocado or tomatoes, and a small handful of Crunchy microgreens.

Make it your own

1. Prepare your toast and cook the eggs.
2. Arrange with avocado or tomatoes.
3. Add microgreens just before serving. Try radish microgreens for a peppery finish.

Follow your fresh pack’s washing, storage and use-by instructions. Photos are serving inspiration; adapt the ingredients to your taste.

Bring together

Your favourite cooked mushroom pasta, cherry tomatoes and Crunchy microgreens.

Make it your own

1. Cook the pasta and prepare your mushroom sauce.
2. Toss together and divide between bowls.
3. Finish each bowl with tomatoes and microgreens immediately before eating.

Follow your fresh pack’s washing, storage and use-by instructions. Photos are serving inspiration; adapt the ingredients to your taste.

Bring together

Prepared pumpkin soup, bread and Crunchy radish or mixed microgreens.

Make it your own

1. Heat your soup thoroughly and ladle into bowls.
2. Add a small handful of microgreens to each bowl at serving time.
3. Serve with bread. Add Sprouty Classic Crunch if you also want a crisp topping.

Follow your fresh pack’s washing, storage and use-by instructions. Photos are serving inspiration; adapt the ingredients to your taste.

Bring together

Baked kūmara, your favourite filling and Crunchy pea shoots.

Make it your own

1. Bake the kūmara until tender all the way through.
2. Split and fill with your choice of cooked vegetables, cheese or hummus.
3. Finish with pea shoots just before serving.

Follow your fresh pack’s washing, storage and use-by instructions. Photos are serving inspiration; adapt the ingredients to your taste.

Bring together

Hummus, pita, pickled onions, cucumber and Crunchy microgreens.

Make it your own

1. Spoon hummus onto a plate and spread it out.
2. Top with microgreens and pickled onions.
3. Serve with warm pita and cucumber for scooping.

Follow your fresh pack’s washing, storage and use-by instructions. Photos are serving inspiration; adapt the ingredients to your taste.

Bring together

Your favourite cooked pea risotto, sautéed mushrooms and Crunchy microgreens.

Make it your own

1. Prepare your risotto and cook the mushrooms.
2. Spoon the risotto into bowls and top with mushrooms.
3. Add microgreens at the table for colour and texture.

Follow your fresh pack’s washing, storage and use-by instructions. Photos are serving inspiration; adapt the ingredients to your taste.

Bring together

Crunchy fresh sprouts, sliced vegetables, cooked rice or noodles, and your favourite stir-fry sauce.

Make it your own

1. Stir-fry your vegetables in a little oil.
2. Add the sprouts and cook thoroughly until piping hot throughout, following the pack directions.
3. Toss with your sauce and serve with rice or noodles.

Fresh sprouts and leafy microgreens are different products. Follow the preparation instructions on the pack you are using.

What you need

• 1 ripe banana
• 250 ml milk or your preferred plant drink
• 10 g SP³
• 1 tsp cocoa powder
• A handful of ice

Make it

1. Add everything to a blender.
2. Blend until smooth. Add a splash more liquid if you prefer a lighter drink.
3. Pour into a glass and enjoy straight away.

Start with a small amount of SP³ and adjust to your taste. Choose a milk that suits your dietary needs.

What you need

• 100 g plain flour
• 15 g SP³
• 1 tsp baking powder
• 1 egg
• 120 ml milk
• 1 small ripe banana, mashed
• A little oil for the pan

Make it

1. Mix the flour, SP³ and baking powder.
2. Whisk the egg, milk and banana together, then stir into the dry ingredients. Rest for 5 minutes.
3. Heat a lightly oiled pan over medium-low heat. Cook small spoonfuls until bubbles form, then turn and cook through.

SP³ is an addition here, not a one-for-one flour replacement. Contains wheat, egg and milk.

What you need

• 120 g plain flour
• 15 g SP³
• 1 tsp baking powder
• 50 g sugar
• 1 egg
• 80 ml milk
• 40 ml neutral oil
• 80 g blueberries

Make it

1. Heat the oven to 180°C conventional and line a six-hole muffin tin.
2. Combine the dry ingredients. Whisk the egg, milk and oil separately, then fold together.
3. Fold in the blueberries and divide between the cases.
4. Bake for 20–24 minutes, until a skewer comes out clean. Cool before serving.

Avoid overmixing. Contains wheat, egg and milk.

What you need

• 4 cups mixed salad leaves
• ½ cucumber, sliced
• 1 tomato, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 20 g Sprouty Classic Crunch

Make it

1. Wash and dry the salad leaves. Add the cucumber and tomato.
2. Whisk the oil and lemon juice, then toss through the salad.
3. Finish with Sprouty immediately before serving.

Add the crunch last so it keeps its texture. Check the pack for ingredients and allergens.

What you need

• 2 eggs
• 1 tsp butter
• 2 slices of bread
• 10 g Sprouty Classic Crunch

Make it

1. Toast the bread.
2. Beat the eggs. Melt the butter over a low heat, add the eggs and stir gently until cooked to your preference.
3. Spoon onto the toast and finish with Sprouty.

Sprinkle after cooking. Contains egg and milk; bread and Sprouty may contain additional allergens.

What you need

• 500 g tomatoes, halved
• ½ onion, roughly chopped
• 1 garlic clove, peeled
• 1 tbsp olive oil
• 250 ml vegetable stock
• 20 g Sprouty Classic Crunch

Make it

1. Heat the oven to 200°C conventional. Toss the tomatoes, onion and garlic with the oil.
2. Roast for 25–30 minutes until softened.
3. Transfer to a saucepan with the stock. Heat through, then blend carefully until smooth.
4. Divide between bowls and add Sprouty just before serving.

For a quick version, finish your favourite prepared soup with Sprouty.