Brussels sprouts were only ever polarising because our Boomer parents had no idea how to cook them.

Here in the real world, this seasonal, winter vegetable is INCREDIBLE.

How do you get the most out of them so they're as good as when you sit down for a side dish of these babies at a fancy restaurant with your mum?

It's easy, you can do it!

Find out more on today's episode.

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Yumi and Simon nut out the big questions on today's episode.

What IS the difference between a garnish and something bigger, like a handful of croutons?

Yumi will also talk you through a FANTASTIC cauliflower soup recipe which is easy (tick), delicious (tick), you could probably do tonight (tick!) and it is topped by the most unbelievably enjoyable garnish. (That is actually NOT a garnish.) Wait with baited breath to see if Simon can somehow incorporate his favourite ingredient into today's episode!

INGREDIENTS:

1 whole cauliflower (about 1.6kg), trimmed and cut into chunky florets

2 tins white beans, drained and rinsed

1 litre of chicken or veg stock

3 tbs sakè or dry white wine

2 tbs mirin

2 tbs smoked salt flakes (just use whatever you have)

2 tbs sprigs of fresh thyme

TO SERVE:

1 tub sour cream

juicy lemons

TOPPING

Plain potato chips

Fresh chives

METHOD

Combine everything in the INGREDIENTS list in your slow cooker, turn on 'LOW' and leave for 8 hours.

Blend everything until smooth.

Before serving, stir through the sour cream and lemon juice.

Top each individual bowl with crushed potato chips and a few snips of chives

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In this episode, Yumi asks questions about olive oil, Simon answers.

There's A LOT to Olive Oil that we take for granted, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.

Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake!

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