Phil speaks with Associate Professor Milad Haghani, Principal Fellow in Urban Risk & Resilience at the University of Melbourne, about his recent article arguing that drivers of SUVs and pick-ups should pay more to use public roads.

Haghani explains how Australia’s car market has shifted dramatically over the past 25 years—from mostly small passenger cars to nearly 80% being SUVs, utes, vans, or light trucks.

These larger vehicles cause more road wear, congestion, and strain on infrastructure. He suggests it’s only fair for their higher impact to be reflected in increased registration fees.

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Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Creamy Miso Tomato Chicken (recipe courtesy marionskitchen.com)

Ingredients
300g (10.5 oz) cherry tomatoes
3 tbsp extra virgin olive oil
sea salt and pepper
4 skin-on chicken breast fillets
3 cloves garlic, chopped
100g (3.5 oz) baby spinach, roughly chopped
1 cup thickened (heavy) cream
1 tbsp red miso paste (you could also use white or shiro miso)
finely grated parmesan cheese, to serve
2 tablespoons fresh flat-leaf (Italian) parsley, chopped

Steps
Step 1 - Preheat oven to 200°C (390°F).

Step 2 - Place the cherry tomatoes on a baking tray. Drizzle with 1 tablespoon of
olive oil and season with a teaspoon of salt. Mix to coat and then roast in the oven
for 15 minutes or until blistered and the tomatoes have collapsed.

Step 3 - To prepare the chicken, use a knife to slice off the thin tenderloin piece from
the underside of the chicken breast. Save the tenderloins for another use. Use a
rolling pin to flatten the thickest end of each piece so the fillets are more even in
thickness. Season the chicken with salt and pepper.

Step 4 - Place a large frying pan over high heat. When it’s hot, add 1 tablespoon of
oil and cook the chicken skin-side down for 6–7 minutes or until the skin is deeply
golden. Turn the chicken over and cook for another 2–3 minutes or until lightly
coloured. Transfer to a plate.

Step 5 - Place the pan back over a medium heat and add the remaining tablespoon
of oil to the pan. Add the garlic and cook for a minute until fragrant. Take your
tomatoes out of the oven and add them, along with their juices, to the pan. Use a
spoon to smoosh the tomatoes a little as they bubble away in the pan for about 2
minutes. Then add in the baby spinach and cook, stirring, until just wilted. Stir
through the miso, then stir through the cream. Add the chicken, skin-side up, back
into the pan and allow to simmer in the sauce for 5 minutes or until the chicken is
just cooked through. Sprinkle over the parsley and parmesan and serve. Notes

Notes: You may need to go to a local butcher to source skin-on chicken breasts, as
the ones sold in the supermarket are mostly skinless.

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Professor David Flint chats to Phil O’Neil on the week’s important issues & political news.

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