leaf to tip

Don’t throw away those carrot fronds! They are perfectly edible and make a pretty and fresh garnish for this show-stopping cake.

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silverbeet & spaghetti frittata

serves 4 | prep 10 mins (+ cooling) | cooking 20 mins E V LC GF

1 small bunch (about 400g) silverbeet or rainbow silverbeet (chard)
2 tbs olive oil
1 small red onion, cut into thin wedges
3 large garlic cloves, crushed
240g cooked spaghetti pasta (see tip)
6 eggs, lightly whisked
60g (¾cup) finely grated parmesan

1 Rinse and pat dry the silverbeet. Separate the leaves from the stems. Reserve a few leaves. Coarsely chop the remaining leaves. Cut the stems into 1cm-thick pieces.

Heat 1 tbs oil in a 24cm (top size) non-stick frying pan over medium heat. Cook the onion, stirring, for 2 minutes or until softened. Add the chopped