Simple soy and ginger dipping sauce, with chilli for that extra flavour

A simple soy and ginger dipping sauce

This is a dish for those who love all things tasty with chilli, soy, ginger and more. The flavours are apologetically strong. Sensitive souls should look elsewhere.

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Quick and crispy chickpea and cauliflower

Quick roasted chickpeas and cauliflower

Roasted garlic, baked chickpeas, crispy cauliflower, sweet roasted capsicum: what a combination. Best of all, if you have chickpeas ready to go, it’s a good quick dish to bake; and it’s perfect for someone dining alone. I guess it could be a side dish in a main meal, but I think it’s far too good for that. So we make it for lunch or even brunch.

Broccoli leaves: blanched, sauteed with garlic and ready to eat

The tasty challenge of broccoli leaves

Did you know you can eat broccoli leaves? A disastrous season in the broccoli garden forced us to look past the fleurettes we were never going to get and try eating the leaves.

The larger leaves (that’s the blue-ish ones) can be a bit tough, so it pays to steam them first. The very small leaves might not need the same treatment, but they are all good and delicious.