Finish your greens! It’s never been easier to follow that childhood demand with Darren Robertson’s celebration of winter veggies. The Three Blue Ducks chef puts flavour first and nutrition a close second to deliver you a healthy dose of cold comfort.
"I love brussel sprouts. Dehydrating them is a good way to use up a spare handful. Just spice them up and it’s a nice, crunchy snack" - Darren Robertson.
"We might be cooking with leaves and greens but there's nothing dull here. It's great for the colder months" - Darren Robertson.
"These are one of the first things the mum of my partner, Magdalena Roze, made for us." - Darren Robertson
This luscious salad serves 6 as a side.
If colour and flavour is your thing, this tart is for you. Recipe by Darren Robertson.
This hearty stew combines ingredients from land, sea and farm for an all-round dinner. Recipe by Darren Robertson.
"We’re swearing by bone broth at the moment. We’ve introduced a little bit of acid to the recipe and it breaks down the bones to extract a lot more of the nutrients. You get this richer, thicker gelatinous finish. It’s amazing” - Darren Robertson.
