Lunch today consisted of a Yoga class followed by some organic rotisserie chicken and Bok Choy Stalks Braised with Cherry Tomatoes, Chilli and Basil.

They say a good cook never wastes anything but, what do you do with silverbeet and bok choy stems when you don’t really like them in the first place? Well, this recipe by Justin North is a really good option. It was easy to make, tasty and helped ease my conscience as I didn’t toss the bok choy stems left over from last night’s stir-fry.

Click here if you’d like to try this clever dish.

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