QUICK LISTEN - BSF (From Ep 410)

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Brendon to discuss Tasmanian author Robbie Arnott SCREEN Brendon: Living With Devils .... 2023 Documentary by Simon Nasht and the ABC comedy Ground Up FOOD – for Strength Meals Co. High protein ready meals: Caro: Roast pumpkin, currants, pine nuts, and seeds: ½ Japanese pumpkin 50ml olive oil or rendered duck fat 40g pine nuts 30g pumpkin seeds 40g currants 20ml olive oil 10ml sherry vinegar Handful of chervil Sea salt Remove the seeds from the pumpkin and cut it into large wedges, leaving the skin on. Preheat your oven to 200C and put in a roasting tray to heat. Add the olive oil or rendered duck fat and when it's smoking, add the pumpkin wedges. Roast for about 25-35 minutes, turning halfway through, until deeply caramelised and tender. Season with sea salt and allow to rest. Toast the pine nuts and pumpkin seeds separately in a dry pan until golden and fragrant. Set aside. In a small pan, warm the 20ml of olive oil and the sherry vinegar before adding the currants, allowing them to soften and become slightly plump. Remove from the heat and reserve. Arrange the roasted pumpkin on a serving plate. Spoon over the warm currants and their dressing, then scatter with the toasted pine nuts and pumpkin seeds. Finish with a handful of fresh chervil leaves. Serves 3-4