This recipe is a perfect example of what The Cook's Companion is all about.
A simple stir fry of silverbeet, pine nuts and currants and a basic vegetable is turned into a very tasty side dish. We ate this as a part of a simple mid-week meal with sausages and mash. A definite upgrade on the three veg that might have accompanied our meal otherwise.
Something to watch is that after a bit of a stint in the fridge I found the currants had grown some decent flavour legs and had increased the overall sweetness a bit too much for my liking. Of course flavour is a very personal thing and I was overwhelmingly outvoted when I mentioned this to my family who were loving the unexpected sugar hit! On the day it was made however the balance was perfect.
For anybody with fussy children who won't eat their greens, I can highly recommend this as a great way of sweetening them up! Just don't forget to plan a day or so ahead to let the currants do their thing.