Bitter flavours are often dismissed as undesirable, but a little bitterness can bring delicious nuance to an otherwise one-note plate. Bitter greens are particularly welcome alongside rich, salty dishes, and the best way to make them pop is with a drizzle of honey.

The green parts of the leek doesn't get enough love. Almost every leek-containing recipe tells you that you don't need them, that they're too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavour within those hard-to-break-down cellular walls, and they make an eggscellent breakfast accessory.

On April 16, Greens leader Richard Di Natale announced the Greens plan to legalise cannabis for adult use in Australia. Though the Therapeutic Goods Administration decriminalised supply and use of medicinal cannabis in 2016, recreational use is still illegal across the country. The Greens want to change that.

We've collated everything you need to know about legalising cannabis in Australia.

I'm a big fan of hearty greens. They make great additions to rice bowls and stir fries, as well as a pretty good crisp, but these leafy plant parts can also be transformed into a vibrant, tasty soup.

Vibrant, fresh salads are one of my favourite lunches, but I don't always have the time to stop and make one in the middle of my workday. Traditional, leafy bases can get limp and slimy if you make them ahead, but The Kitchn has come up with five fresh salad bases that stay crisp all freaking week.