ON THIS EPISODE

KITCHEN CONFIDENTIAL

Or, why kitchens are our world, especially at this time of year

Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc

What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen

Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious. Corrie discusses last night’s event and some take homes from Virginia

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb

Racine Picpoul De Pinet

BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app

BOOK: Caro has a book: We Solve Murders by Richard Osman

SCREEN: Corrie reviews Lonely Planet on Netflix

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi

Ingredients

20g mint leaves, roughly chopped

20g dill, roughly chopped

25g chives, roughly cut into 2cm lengths

75ml olive oil

2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand

2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand

1 tbsp lemon juice

1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar

1½ tsp pink peppercorns, roughly crushed with a pestle and mortar

salt and black pepper

For the preserved lemon dressing:

40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g)

½ (20g) small shallot, roughly chopped

1 garlic clove, crushed

2½ tbsp olive oil

METHOD:

Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl.

Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well.

Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away.

DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia 

SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app

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Thank you Red Energy, Prince Winestore and Cobram Olive Oil