Variations to the recipe (you know it's not me cooking if there aren't any!):
Add teaspoon each of freshly ground cumin and fennel seeds (mustard & coriander seeds would also work well) to the onion and garlic.
Add a few small potatoes (mine have been piling up so I must use them before they sprout).
I also added a PURPLE carrot! I love the colour & it will be an incentive for the children to eat all their dinner!
The fresh ciabatta I picked up from the Brasserie Bread stall at Warriewood Organic Markets this morning will be the perfect crostini.
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