This is a kid-friendly recipe, but feel free to crank up the heat and add 1-2 tablespoons of dried chilli flakes to marinade if you are cooking for adults.

INGREDIENTS:

- 2kg free-range chicken wings

- ½ cup roughly chopped flat-leaf parsley

- Lemon wedges to serve

MARINADE:

- 3 tablespoons kecap manis

- 3 garlic cloves, crushed

- ½ cup chopped coriander leaves

- 2 tablespoons grated ginger

- 2 tablespoons dried oregano

- 2 tablespoons brown sugar

- 1 teaspoon freshly ground black pepper

- Zest and juice of 2 lemons

- 3 tablespoons sherry vinegar

- 3 tablespoons olive oil

DIRECTIONS:

Mix the marinade ingredients in a large mixing bowl.

Use a sharp knife to cut a few incisions in each chicken wing, then add them to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour, or preferably overnight, allow flavours to develop.

Remove the chicken wings from the refrigerator at least 30 minutes before you want to eat. Preheat your barbeque grill to medium-high.

Put the chicken wings on the grill and cook for about 20 minutes, turning them frequently to make sure they don’t burn. At the end of the cooking time they should be lovely, sticky golden brown. Pile them onto a large platter and scatter on the parsley. Serve straight away with lemon wedges and lots of napkins.

Serves 6

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.

Neil Mitchell showed a bit of an interest in vegetable gardens on Tuesday.

His regular foodie, Adrian Richardson, joined the discussion and has provided some images of his garden below.

Send images of your vegetable patch and we will publish them on this page too - email photos@3aw.com.au.

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PLAY: Neil speaks to listeners and Adrian about veggie patches

3AW Food Directory

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.

Ricotta and Herb Salad

There are so many fancy lettuces around these days that it sometimes seems as if the good old iceberg lettuce has been left behind. I think it’s time to bring it back, and this simple salad really shows off its lovely crispness.

Serve the salad as an accompaniment or even as a refreshing starter on a warm spring day.

When choosing your lettuce, make sure you pick one that feels heavy for its size. The leaves should be tightly furled and there shouldn’t be any that are slimy or brown.

Fresh ricotta is available from good delicatessens and Italian food stores. The one I buy is so fresh that it is sometimes still warm!

Dressing

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 tablespoon French grain mustard

1 tablespoon chopped thyme salt

freshly ground black pepper

Ingredients

1 large iceberg lettuce

200 g fresh ricotta, roughly crumbled

3 tablespoons pine nuts, toasted

3 tablespoons chives snipped in 4 cm lengths

3 tablespoons roughly chopped flatleaf parsley

3 tablespoons torn basil leaves

10 mint leaves, roughly torn

Method

To make the dressing, whisk all the ingredients together and set aside until ready to use.

Remove the outer leaves from the lettuce. Wash the lettuce and dry it thoroughly, then cut it into quarters and tear it into bite-sized pieces.

Arrange the lettuce on a serving platter and scatter on the ricotta, pine nuts and herbs. Drizzle on the dressing and serve straight away.

Serves 6

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly

Lamb Kofta

Ingredients:

500 grams lamb mince

1 x Clove garlic

1 x Tablespoon cumin

1 x Tablespoon coriander seeds

1 x Tablespoon lemon zest

Sumac

Fresh Parsley

Fresh Coriander

Olive oil

Salt

Pepper

Method:

Toast a teaspoon of cumin and coriander seeds in an oven at 200 degrees for 2 – 3 minutes and grind with a  mortal and pestle until a smooth powder forms

Add salt and pepper to the powder and stir the spice mix

Place 500 grams of lamb mince in a tray and add a teaspoon of lemon zest to the meat

Roughly chop a clove of garlic and add to the meat

Add ½ a tablespoon of spice mix

Roughly chop fresh parsley and coriander and place over the meat

Add a teaspoon of Sumac to the ingredients and mix together until all the spices are distributed through out the lamb mince

Shape the mince into medium size logs

Take 2 skewers and squeeze the meat logs around the skewers

Drizzle olive oil over the skewers and rub gently into the meat

Season the skewers with salt and bake at 210 degrees until meat is golden brown

Place the skewers onto a plate and cover with lemon juice

Serve lamb with tabouli and pita bread

RELATED CONTENT:

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.