Beef Stew with Tomato-Garlic Baguette Crisps

Heat Beef Stew and Petite Baguette according to package directions. Once cooled, slice baguette thinly and place in one layer on large baking sheet. Brush lightly with olive oil and sprinkle with salt, then return to 400° C oven for 12-15 mins or until golden. Peel and halve 3-4 garlic cloves lengthwise, and use cut half to rub on top of each crisp; top with sliced grape tomatoes and optionally, chopped fresh herbs.

Rosemary Bread Bowl Chicken Stew

Heat Chicken Stew and 2-4 Rosemary Pull-Apart Breads according to package directions. Once cooled, slice off top half of each bread, ensuring that bottom half remains whole. Scoop out insides with a spoon. Place bread bowl in a bowl and ladle in hot Chicken Stew; garnish with rosemary or celery leaves to serve.

Veggie Chili with Avocado Salad Topper

Heat Vegetable Chili according to package directions. Meanwhile, pit and chop 1 large avocado into small dice, and halve 1 cup of grape tomatoes. Combine in small bowl with 1 tbsp each olive oil and lime juice; sprinkle with salt. To serve, top each serving of chili with 2 tbsp salad topper, along with lime wedges, shredded cheese and seeded, chopped jalapeños.