Your go-to vegetarian recipe collection

Italian recipes

Basic pizza bianca

30 minutes

Cucumber-and-celery pickle

5 minutes

Steamed greens with creme fraiche and feta cheese

15 minutes

Curry recipes

Mango curry

40 minutes

Afternoon tea

Honeybush and moroccan mint iced tea

Salad recipes

Greek salad with spinach-and-nutmeg crepes

10 minutes

Crunchy slaw with blue cheese dressing

15 minutes

Cheese recipes

Spinach-and-ricotta pancake lasagne

30 minutes

Bread recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Salty brussels sprout chips

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

600 g fresh Brussels sprouts
coarse salt, for sprinkling
2 T olive oil
dried chilli flakes, for serving

Method

Preheat the oven to 180ºC.

Trim the base off the Brussels sprouts and discard. Peel the green leaves off the Brussels sprouts and set aside. Do not use the inner leaves as they are bitter. Divide the leaves into three batches.

Spread the first batch of leaves onto a baking tray, sprinkle with salt and drizzle with olive oil. Use your hands to evenly coat the leaves with the salt and the oil.

Bake for 3–5 minutes. Remove the leaves from the warm tray and set aside. Repeat with the remaining batches of leaves.

To serve, mix some salt with the chilli flakes and serve on the side.

For more of Abi's delicious cabbage recipes, try these.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Basic pizza bianca

Cucumber-and-celery pickle

Steamed greens with creme fraiche and feta cheese

Mango curry

Honeybush and moroccan mint iced tea

Greek salad with spinach-and-nutmeg crepes

Crunchy slaw with blue cheese dressing

Spinach-and-ricotta pancake lasagne

Eastern style focaccia

Steamed Indian bread with tomato relish and curry-leaf butter

Japanese cabbage pancakes with okonomiyaki sauce

Salty brussels sprout chips

Salty brussels sprout chips

Ingredients

Method