Brighten up a dull day with a bowl of goodness

A fun twist on the Easter egg that you can make at home with the kids.

There's much to be debated about pulled pork, says Peter Gordon

This gently-spiced curry sauce will keep for up to a week in the fridge.

Mikki Williden introduces us to the bulletproof coffee

Use the last of the sweetcorn and basil for a quick pasta meal

Ray McVinnie on everything basil

Louise Thompson helps balance the giving and taking

Find all your favourite bits from today's Bite magazine online.

The addition of vanilla and ginger adds an extra depth to this feijoa jam.

A delicious mixture of flavours, perfect for coating chicken or stirred through pasta.

Cheese and three veg, just what the family ordered for dinner tonight.

The soft goat's cheese in this recipe melts and forms a sauce to coat the pasta.

The humble zucchini is transformed into light, tasty chips. It feels like you're cheating.

Get your donut fix at home with these fun to make, chocolate dipped treats.

Celebrate the shorter days with this chicken with apricots and heady Moroccan flavours.

This is a deliciously moreish side for Asian dishes and so quick and easy to whip up.

This feijoa buttermilk cake is moist and delicious, a great way to use up a glut of fruit.

The beans and rice giving slow-release energy, making it a healthy breakfast or lunch.

If you have lots of feijoas freeze them and make this simple version of feijoa ice cream.

A finalist in The Hits Almond Breeze ultimate summer smoothie recipe competition.

Tender, lacy crepes, served the traditional French way, with lemon and sugar, or Nutella.

Find all your favourite bits from today's Bite magazine online.

Fab feijoa desserts, from strudel and cobblers to ice creams and poached fejioas.

Here are a few tips on how to reduce cravings for sugar, alcohol and processed carbs.

We have hand picked five of our favourite kiwi classic recipes on Bite, just for you.

Celebrate Pasifika with the intense and complex flavours of this Fijian curry.

This chutney is a sharp, not too sweet, alternative to have with a selection of cheeses.

Once you've mastered this simple herb omelette try other fillings, such as grated cheese.

The basic dough can be kept overnight or for a few days, covered, in the fridge.