Fennel tarte Fennel’s aniseed flavour becomes mild when cooked, and in this recipe from Never Trust a Skinny Cook by Iain Hewitson (Allen & Unwin, $45), it’s caramelised and topped with puff pastry. You will need: 3-4 fennel bulbs, cleaned and hard core cut out butter 1 heaped teaspoon brown s...
Barbecued bananas with butterscotch sauce More than 400 000 people who love to cook have a copy of Stephanie Alexander's 'The Cook's Companion' in their kitchen. But Stephanie isn't content with preaching to the converted. Her new mission is to teach children about the satisfactions of growing, harve...
Asparagus and Prosciutto frittata Margaret Fulton is often called the ‘woman who taught Australia to cook’. Her new ‘textbook’, ‘Margaret Fulton’s Kitchen’ (Hardie Grant, $49.95) features some of the old favourites, as well as some new additions to the curricu...
This recipe, from River Cottage, is a great sauce for broccoli, cauliflower or kale. Add hot, drained pasta to broccoli and sauce to turn a side dish into a meal. Leftover dressing keeps well in the fridge; it's good spread on toast and topped with scrambled eggs. 50g anchovy fill...
How to…cook spinach pie In Greece local cooks prefer to make their spanokopita (spinach pie) with the mix of wild greens known as horta. To do the same from you own garden pick a mix of spinach, silverbeet, sorrel, endive or other dark leafy greens. Add plenty of fresh herbs, s...
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