WHAT'S FOR DINNER: Delicious lasagne, light salads, Role of Red Meat report, Ambassador Chef Phil Clark
This week on What’s For Dinner? we would like to entice you with a delicious lasagne and recipes for light salads. Learn more about our newly-released report on 'The Role of Red Meat in Healthy and Sustainable New Zealand Diets' and meet Ambassador Chef Phil Clark.
Mince, spinach & mushroom lasagne
This mince, spinach & mushroom lasagne is just the right thing to keep everyone fed while we're still waiting for the summer temperatures to arrive. Layered with a rich meat sauce and packed with plenty of mushrooms and vegetables, our beef mince lasagne is perfect for a family meal or for mid-week dinners out of the freezer.
Cooking tips: Place a shallow roasting dish of butternut pumpkin, cut into 2cm cubes, and tossed in olive oil, salt, and freshly ground black pepper in the oven beside the lasagne.
Salads for any occasion
No matter if you're looking for a light meal or a fresh side dish, the salads in this collection offer lots of different options. Pick and choose from delicious salads with tender beef, juicy lamb, and crunchy vegetables.
New report released
For the last 25 years, the Beef + Lamb New Zealand’s health and nutrition portfolio has been underpinned by a strong scientific evidence base which continues to evolve through the release of a new report, titled 'The Role of Red Meat in Healthy and Sustainable New Zealand Diets'.
The report assesses the current body of evidence relating to nutrition and environment, and the interfacing areas of food systems and sustainable nutrition when it comes to New Zealand beef and lamb.
Introducing Phil Clark - 2020 Ambassador Chef
"I'd like to show that young Kiwis can cook great food at a world-class level." Meet Beef + Lamb Ambassador Chef Phil Clark of Phil's Kitchen and Kingsland Social, who is spearheading the rapid evolution of New Zealand cuisine.