Tips & Tricks
Tips & Tricks

Get the most out of your veggies!

BRUSSELS SPROUTS

Tip #1
Sprouts are like sponges. They absorb dressings and juices. Steaming rather than boiling helps them avoid absorbing their cooking water, which can make them seem soggy and bitter. Choosing smaller sweeter button sprouts will lift your culinary results in an instant.

Tip #2
Look out for sprout tops priced for their badass flavour. Treat them as you would a cabbage. Devour them like all veggies.

Tip #3
Take the leaves off those little green champions and sauté them quickly with bacon/spec and black pepper. There’s no going back after that.

PUMPKIN SOUP

PUMPKIN

Tip #1
Pumpkins can be hard and precarious to prepare. Secure the pumpkin in a kitchen towel and use a large heavy knife to cut the pumpkins into sections. If you cut through the bottom part, it is tenderer. Don’t worry about the skin - it will be surprisingly nice and chewy when eaten.

Tip #2
Stuff them whole. Slide the lid off like a thin hat. Scrape out any seeds and stringy flesh. Bake them and scoop out the cooked flesh, which you can then make delicious rice, based stuffing from or even a soup. It’s a fun way to serve them back in the original pumpkin shell!

Tip #3
For soups. Not only do roasted pumpkin add flavour to soups they also give superb silken texture. That’s one way to take out ordinary of your weekly dinner.

PUMPKIN SOUP

Kale

Tip #1
Use raw tender inner leaves from the heart of the plant rather than the tougher outer leaves.

Tip #2
To make your kale super crispy or even to make kale crisps, spread sautéed pieces of kale out onto a large baking tray and place in a hot oven for 3-4 minutes. Sprinkle with flaky sea salt and chilli flakes. Now devour.

Tip #3
If you think raw kale is too chewy and dense for your salad, simply leave it with dressing for a bit – the vinegar will massage the fibres and make your kale nice and tender.

Kale