Roast Brussel sprouts

300g brussel sprouts
Olive oil
2Tbsp fish sauce
1 Tbsp sherry or rice wine vinegar
pinch sugar
1/2 tsp chilli flakes
Small handful pinenuts

1. Preheat oven to 200C and get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.

(Also works with can of lentils stirred through.)

Broccoli & parmesan soup

2 heads broccoli, chopped including tender stalks
1 small piece of parmesan rind, optional, + shaved parmesan to serve
1 tablespoon soy sauce
1 tablespoon lemon juice

1. Bring 2 cups water to boil in a medium saucepan.
2. Add broccoli, parmesan rind, if using and soy sauce.
3. Cover and simmer rapidly for about 8 minutes or until broccoli is tender.
4. Puree in the saucepan with a stick blender until smoothish.
5. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled over the top or stir through & pop a fried egg on top.

Baked carrot cake oatmeal

For 4 sensible or 2 silly serves, mix together:
1 cup oats

1/2 tsp baking powder

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/8 tsp cardamom

Handful saltanas

1 leg carrot, grated

Pour over:
1 egg, beaten & mixed with
1/2 cup milk

1/2 tsp vanilla

For the topping, stir together:

1/2 cup walnuts &

1/3 cup sunflower seeds in processor

2 Tbsp maple syrup

2 tsp coconut oil

170C, 25 mins.