Tips for good health, zero waste
GONE ARE recipes with long lists of expensive ingredients that demand insane amounts of your time to produce a single dish . . . in her latest book Simplicious Flow Sarah Wilson blends the kitchen wisdom of generations past with her own fresh version of how to be a conductor of good health and zero waste.
You will find yourself roasting vegetables as you boil eggs as you make stock as you crush previously roasted garlic into a paste so that you can, in the space of a few hours, produce enough food to last a week.
The tips and tricks are endless: Cook what’s about to go off before heading to the shops; prep and store your food smart; eat your leftovers . . . the list goes on!
Following is one of Sarah’s recipes from Simplicious Flow:
Forest Floor Creamy Mushroom & Mackerel Sauce Ingredients
600g mushrooms (any kind) 2 onions, quartered
4 cloves garlic
40g butter
1 Tbsp extra-virgin olive oil
300g mackerel fillets, boned, skinned and chopped into 1cm chunks (ask your fishmonger to do this if you like)
1⁄2 cup chicken stock
4 cups baby spinach leaves 1⁄4 cup full-fat cream
Method
Push mushrooms, onion and garlic through slicing attachment of your food processor.
Heat a deep, large frying pan over medium-high heat.
Add the butter and olive oil, then dump in the sliced veg.
Cook for 4-5 minutes or until starting to soften. Push the veg to the side of the pan. Add the mackerel and cook for 1-2 minutes until browned. Add the stock and baby spinach leaves and stir until the spinach wilts. Stir through the cream. Serve with your favourite pasta.
Reheating tip
The cream may separate when you go to heat things down the track — add a dash of extra cream or milk to prevent this.
Now Flow
Add a swirl of leftover spaghetti to a dry hot skillet and cook until it crisps and goes dark brown. Flip the crisp and use to decorate a salad or oven bake.