Pick, Pod, Plate!

This week we speak to Patch - an absolute character and someone who truly epitomises the spirit of the markets. Cook along with me as I make a fennel, tomato and Italian sausage spaghetti! You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's fennel, tomato and Italian sausage spaghetti are:2 tbs olive oil400g Italian pork sausages, casings removed1 red onion, chopped1 large bulb fennel, trimmed, quartered and thinly sliced3 garlic cloves, finely chopped500ml tomato pasta sauce400g dried spaghetti1 tbs lemon juice⅓ cup small black olives½ cup flat-leaf parsley leaves, chopped1 tbs finely grated lemon rind Happy cooking!

This week we learn all about thyme from a true expert grower, David Chen. Cook along with me as I make a braised fennel, lemon and thyme chicken! You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's braised fennel, lemon and thyme chicken are:8 bone-in chicken thighs2 medium red onions, sliced2 medium fennel bulbs, trimmed, halved and thinly sliced (reserve fronds)½ cup dry white wine1 cup chicken stock4-5 sprigs thyme⅓ cup Kalamata olivesMashed potato & lemon wedges, to serveHappy cooking!

This week we learn all about mushrooms from a market veteran, Peter Bucci. Cook along with me as I make a creamy broccoli, mushroom and chicken bake! You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's creamy broccoli, mushroom and chicken bake are:500g broccoli, cut into small florets and stalks finely chopped6 (about 1kg) free-range chicken thigh fillets, trimmed150g button mushrooms, sliced2 green onions (shallots), trimmed and thinly sliced75g butter, chopped (check)1/3 cup plain flour2 cups milk (not skim)1 cup reduced salt chicken stock1½ cups grated cheddar cheese1 cup fresh coarse torn breadcrumbs Happy cooking!

This week we learn all about oranges with the delightful Steve Caltabiano – and try some ourselves on the market floor! Cook along with me as I make an orange and passion fruit self-saucing pudding. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's orange and passion fruit self-saucing pudding are:60g butter, melted ½ cup milk 1 free-range egg 1½ cups self-raising flour ½ cup caster sugar ½ cup desiccated coconut 1 tbs orange zestSauce: ¾ cup caster sugar 1 tbs cornflour 1 cup milk ½ cup passionfruit pulp, (about 4-5 passionfruit) ¼ cup fresh orange juice Icing sugar, for dusting Extra passionfruit, to serve Happy cooking!

This week we check in with Sam Grima again about the leafy delight that is silverbeet. Cook along with me as I make a spinach, silverbeet and ricotta pie. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's spinach, silverbeet and ricotta pie are:Olive oil, for greasing1 bunch (about 1kg) silverbeet (see note)2 bunches (about 350g each) English spinach, trimmed (see note)2 free-range eggs5 green onions (shallots), trimmed and thinly sliced¼ cup finely chopped dill leaves400g ricotta cheese, crumbled100g feta cheese, crumbled8 sheets filo pastryOlive oil cooking sprayTomato & olive salad, lemon wedges and chilli jam, to serveHappy cooking!

This week we speak to Sam Grima about growing Rhubarb, and his family history at the markets. Cook along with me as I make a rhubarb and strawberry brown sugar crumble. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's rhubarb and strawberry brown sugar crumble are:1 bunch rhubarb, trimmed and cut into 1cm slices250g large strawberries, hulled and sliced lengthways2 tbs caster sugarCrumble topping:½ cup plain flour75g butter, chopped⅓ cup brown sugar*discard rhubarb leaves, about 400 g trimmed rhubarb is requiredHappy cooking!

This week we speak to Damian Hendricks about the history of pears and the best way to store, cook and enjoy them. Cook along with me as I make an apple and pear buttermilk cobbler. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's apple and pear buttermilk cobbler are:4 Granny Smith apples 3 just-firm Beurre Bosc pears ⅓ cup sultanas ¼ cup caster sugar 1 tsp vanilla extract 1 tbs lemon juice 1 tbs raw caster sugar Icing sugar, for dusting Reduced fat vanilla ice-cream, to serve Cobbler topping: 60g butter, chopped 1½ cups self-raising flour ¼ cup caster sugar + 1 tbs extra for sprinkling Pinch salt 125ml buttermilk (or use milk) + extra for brushing Icing sugar, for dustingHappy cooking!

This week we speak to Victor Landilio about the rise of kale and learn all about this popular leafy green. Cook along with me as I make an exotic Asian mushroom, kale and tofu miso ramen. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's Asian mushroom, kale and tofu miso ramen are:270g pkt dried ramen noodles* 1 tbs grape seed or rice bran oil 2 garlic cloves, finely chopped 4 green onions (shallots), trimmed and sliced + extra to serve 1 long red chilli, halved lengthways, deseeded and thinly sliced ¼ cup miso paste 4 cups chicken or vegetable stock 300g mixed Asian mushrooms**, slice larger mushrooms 3 stems kale (about 100g), trimmed and roughly shredded 300g firm tofu, drained and cut into cubes Shiso micro-herbs, to serve (optional) *Ramen noodles – are available in Asian food shops and some supermarkets. Use egg noodles or soba noodles if preferred. ** Exotic mushrooms include shiitake, oyster, shemeji and enoki.Happy cooking!

This week we speak to Sam Pirrottina whose family has grown lemons and other citrus fruits for generations. Cook along with me as I make a delicious easy lemon curd. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's easy lemon curd are:125g unsalted butter, chopped 3 free-range eggs, at room temperature 2/3 cup caster sugar 2 tsp finely grated lemon rind ¾ cup lemon juice (about 3-4 lemons)Happy cooking!

This week we speak to Guy Gaeta who grows apples in Orange - of all places! Cook along with me as I make a delicious apple and coconut slice. You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's apple and coconut slice are:1 cup plain flour ¾ cup caster sugar 2½ cups desiccated coconut 100g butter, melted 1 kg Golden Delicious apples, peeled, cored and sliced 1 tsp ground cinnamon 3 free-range eggs, lightly beaten Icing sugar, for dustingHappy cooking!

Cook along step by step with Deb Bright as she picks the best local produce, prepares it and plates up! With ‘Pick, Pod, Plate’ finding and eating the best seasonal fruits and vegetables has never been easier.