We worked with Clementine Day of @somethingsiliketocook to put together our Easter Collection and as a result, we have our Spiced Whole Cauliflower Pack! It takes little to no preparation, but definitely does not skimp on flavour! It's perfectly paired with our Seasoned Boneless Lamb Leg.
1-2 tablespoons of olive oil to drizzle over before serving
Method:
Preheat oven to 180 C
In a roasting tray, lay down some foil and then baking paper on top.
Remove outer leaves from cauliflower and place on top of baking paper.
Warm marinade in a small saucepan to combine, mixing thoroughly. A slightly bubble around the edges is okay but don’t let it boil.
Pour over your cauliflower and cover with foil.
Bake for 1 hour covered, then uncover and bake for a further 30 minutes. The outer edges should caramelise a little and go crispy, this is great!
Remove from tray and place on serving dish, drizzle over olive oil and finely slice some spring onions to scatter over the top. It’s excellent with some fresh parsley or coriander on top too.
This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
Here is the recipe for a Chocolate-Prune cake, inspired by legendary pastry chef David Leibovitz, of Chez Panisse fame. This is intensely chocolatey: there is no flour or nuts to distract here, just melted chocolate. We used our 70% Belize single origin dark chocolate buttons. The cake is bound together with prunes soaked in Pedro Ximinez, adding a deep caramel sweetness and fudgey texture. For an extra punch, we glazed the cake with a Pedro Ximenez ganache. You can eat warm (and very gooey) from the oven, or direct from the fridge once set.
This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
