"Keep the silverbeet stalks for a spring minestrone. Mum always said it was the stalks that were the secret to her minestrone, adding flavour without complicating the other vegetables…"

“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower…