Cauliflower and cape broccoli
Home-grown cauliflowers are available all year and have thankfully shaken off their rather unfair soggy, smelly reputation from days of school dinners. Look for creamy florets, and perky green leaves, and remember not to overcook it, especially if you are making cauliflower cheese.
In the winter months we grow something called cape broccoli, which has
dark-purple curds instead of the creamy-white. This has a more
distinctive flavour and is good, I think, to ring the changes. They’re
both cooked in the same way, so remove the tough outer leaves, keeping
the younger tender ones, which not only can be cooked and eaten, but
their presence in the cooking imparts extra flavour.
You can watch how to choose, prepare and cook the perfect cauliflower by clicking here
This is a truly sublime soup, it would be good with any cheese you happen to have handy. More good news – it takes little more than 40 mintes to make.
Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...
Lentils and other pulses are invaluable if you need to eat cheaply - not only do they fill you up but they are also an important source of pure protein and less expensive than chicken or meat. This spicy veggie curry is a good example…
A great way to add lots of vegetables and pulses to a buffet spread - and so easy you can make it well in advance.
For a change to the usual boiled or steamed cauliflower, try Delia's oven-roasted recipe
Delia describes this as her favourite vegetarian dish - and it's so versatile we just know you'll make it again and again with whatever vegetables are available.
Although this is described as a casserole, it actually cooks in no time at all, producing a depth of flavour that's quite irresistible.
The cheese we used for the sauce in this recipe was Gorgonzola, but Roquefort is also extremely good. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
This is almost like a cheat's cauliflower cheese as you don't have to make a separate sauce - just let the creme fraiche melt. Use vegetarian cheese if you are not a meat eater: this is comfort food at its best.
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.