Herb-laced recipes pack a punch.

In­spired by the thought of spring’s ar­rival, Phoebe Wood is pack­ing all man­ner of green­ery into these herb-laced recipes, so get set for a riot of flavour in her twists on ev­ery­day clas­sics that are big on re­ward and short on ef­fort.

delicious - - CONTENTS - PHO­TOG­RA­PHY CHRIS COURT STYLING KIRSTEN JENK­INS

“MY SMALL GAR­DEN IS BURST­ING WITH FRA­GRANT HERBS IN SPRING, FROM SOFT AND PER­FUMED BASIL AND MINT TO STRONGER, HARDIER BEAU­TIES LIKE ROSE­MARY AND THYME. I LOVE THE FRESH FLAVOUR HIT THEY CAN ADD TO ANY MEAL, AND EVEN LIKE TO USE THEM IN DESSERTS.” @phoe­berose­wood

MAPLE & HARISSA CHICKEN WINGS WITH TAB­BOULEH SERVES 4

1/2 cup (80g) burghul (cracked wheat) 1.5kg chicken wings, tips re­moved

1/3 cup (80ml) maple syrup 4 garlic cloves, crushed 2 tbs harissa 1 bunch each mint, co­rian­der and

flat-leaf pars­ley, leaves picked 2 cups nas­tur­tium leaves 1 pun­net vine-ripened cherry

toma­toes, chopped 2 spring onions (bulb at­tached),

thinly sliced 1 Le­banese cu­cum­ber, sliced 2 tsp sumac Juice of 1 lemon

1/4 cup (60ml) ex­tra vir­gin olive oil

Place burghul in a bowl and cover with

1/2 cup (250ml) boil­ing wa­ter. Cover with plas­tic wrap and set aside un­til wa­ter is ab­sorbed, then fluff with a fork.

Pre­heat oven to 220°C. Line a bak­ing tray with bak­ing pa­per. Toss wings in a bowl with maple syrup, three-quar­ters garlic, 1 tbs harissa and a large pinch of salt. Ar­range in a sin­gle layer on pre­pared tray and bake for 45 min­utes, turn­ing once, or un­til caramelised and golden. Toss with re­main­ing 1 tbs harissa.

Mean­while, to make the tab­bouleh, com­bine herbs, leaves, tomato, spring onion, cu­cum­ber and burghul in a bowl.

Whisk sumac, lemon juice, oil and re­main­ing garlic in a bowl and sea­son. Add dress­ing to tab­bouleh and toss to coat. Serve with the caramelised wings.

SPICY LAMB LARB WITH VER­MI­CELLI & HERB SALAD SERVES 4

2 tbs sun­flower oil 5cm piece (25g) gin­ger, finely grated 2 es­chalots, finely chopped 1 lemon­grass stalk (white part only),

finely grated 450g lean lamb mince 1/2 cup chilli bean paste with soya oil (from Asian food shops) 1 kaf­fir lime leaf, finely shred­ded 2 small red chill­ies, thinly sliced,

plus ex­tra to serve Juice of 3 limes

1/4 cup (60ml) fish sauce 3 tsp brown sugar

1/3 cup (55g) pump­kin seeds (pepi­tas) 1 tbs soy sauce 250g rice ver­mi­celli noo­dles, pre­pared

ac­cord­ing to packet in­struc­tions Mint, co­rian­der, Thai basil, Viet­namese mint and baby shiso leaves (from Asian food shops), to serve

Heat 1 tbs oil in a large fry­pan over medium heat. Add gin­ger, es­chalot and lemon­grass, and cook, stir­ring, for 3 min­utes or un­til soft­ened and fra­grant. Add mince and cook, break­ing up with a wooden spoon, for 10 min­utes or un­til browned all over. Add chilli bean paste, kaf­fir lime leaf and chilli, and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til caramelised.

Place lime juice, fish sauce and sugar in a bowl and stir un­til sugar dis­solves. Stir one-third fish sauce mix­ture through lamb mix­ture, then re­move from heat.

Place pepi­tas, soy sauce and re­main­ing 1 tbs oil in a small saucepan over low heat and cook for 2-3 min­utes or un­til pepi­tas have browned. Toss noo­dles with re­main­ing fish sauce mix­ture and di­vide among serv­ing bowls. Top with mince, pepita mix­ture and herbs to serve.

SAUSAGE SAND­WICH WITH HERB MUS­TARD AND KASUNDI

MAKES 4 2 tbs olive oil 2 onions, thinly sliced 1 tsp brown sugar

1/4 cup (60ml) white wine vine­gar 6 thick pork sausages 3 cups thinly shred­ded savoy cab­bage 1/2 bunch dill, fronds picked, chopped 1/4 bunch tar­ragon, leaves picked, chopped 1/4 bunch chives, chopped 1/3 cup (95g) Di­jon mus­tard 8 thick slices white bread 4 thick slices vin­tage ched­dar >>

Maple & harissa chicken wings with tab­bouleh (recipe p 92).

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