Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This is what I make when I’m low on supplies and in need of a healthy, low maintenance dinner. In this case I had a sweet potato, a couple of carrots, some beans and zucchini on hand, plus a few other pantry basics. A little can go a long way, as it fed the family of five, with leftovers for lunch the next day.

This recipe is inspired by Jude Blureau’s – Wholefood.

You'll Need

Pie filling
  • 2 tbs olive oil
  • 1 small onion, diced
  • 2 carrots diced
  • 2 potatoes, diced
  • 1 handful of beans, chopped
  • 1 small zucchini, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ancho chilli (sweet low heat chilli) you can substitute with sweet paprika if desired
  • 2 garlic cloves, finely chopped
  • 1 x 400g tin organic red kidney beans, drained and washed
  • 1 x 400g tin chopped organic tomatoes
  • good pinch of sea salt
  • 180g white spelt flour
  • 100g butter
  • 80mls cold water + extra if required



  • 1 sweet potato, peeled and chopped
  • 2 tbs warm milk
  • sea salt
  • 1/4 cup grated cheddar cheese (optional)


Pre heat oven to 180C.

Heat the olive oil in a medium saucepan and saute the onion until transperent. Add the carrot and potatoes and saute for a further 5 minutes. Add the beans, zucchini, cumin, chilli and garlic and stir. Cook for another 2 minutes.

Stir in the beans and tomato, plus 1 extra cup of water. Place a lid on the saucepan and simmer on a medium heat for 20 minutes. Remove the lid and continue to simmer for another 10 minutes or so, until the liquid had reduced and is the right consistency for a pie filling. Season generously.

For the pastry, blend the butter into the flour in a food processor and add the water to mix, you may have to add a little extra. The mixture should just come together into a ball. Wrap the pastry in plastic wrap and refrigerate for 20 – 30 minutes.

Meanwhile boil the sweet potato for 20 minutes or until soft, stir through the milk, mash and season well with salt.

Grease a pie dish and roll out the pastry on a lightly floured bench. Press the pastry into the dish leaving a slight over hang. Prick the base of pastry with a fork and line with baking paper. Add some baking weights, dried beans or rice and blind bake for 10 minutes.

Remove the baking paper and weights and place the pie crust back in the oven for another 5 minutes. Add the filling and top with the mashed sweet potato and cheese.

Bake for 30 minutes and serve.