Poh Ling Yeow Instagram – Back at home and just wallowing in Adelaideness. You can’t imagine how hard it has been to watch the contestants on @masterchefau cook everyday but the irony of having no time to do it myself because we’re too busy making tv ABOUT cooking – such is the weirdness & beauty of life. Anyhoo, ‘twas mighty swell to be back on the tools @_jamface_ @adelfarmmarket and see all the familiar faces (thank u market peeps for spending Easter with us) and come home to cook a lil Easter dinner for Aunty Kim & Dad. Dinner was a chopped salad of iceberg lettuce, cukes, red onion, avocados & homegrown tommies dressed in olive oil, lemons from my tree, a pinch of sugar, tiny spoon of Dijon mustard, S&P; steamed corn I brushed generously with homemade pesto and outstanding bougie Italian spaghetti with a sauce recipe I remembered as told by Ottolenghi on stage when I saw him speak, which I’ve interpreted like this….cover the bottom of a medium saucepan with olive oil (u honestly can never have enough) then add 6 crushed medium cloves of garlic and 1 chopped red chilli over medium heat. As SOON as the garlic become fragrant, add 2 tins chopped tomatoes & 1/2 – 2/3 cup white wine and simmer until reduced a little. Add the 1st of 2 tins of smoked mussels (oil & all but also scissor this roughly in the tin to break them up & cook until the sauce is thickened, then add the remaining tin (uncut). Taste & season. Cook a 500g packet of pasta until al dente, in plenty of salted water (1 Tbs salt: 1L water), drain badly to retain some of the pasta water and throw into the sauce to coat over very low heat until u have what looks like a delicious situation. Garnish with a handful of torn basil or roughly chopped Italian parsley. Make this. It’s excellent and not difficult at all ♥️ @patlingardens