As comforting as a traditional bolognese but filled with all the nutrition of a big bowl of veg! The base is a cauliflower soffrito, where mushrooms are added for richness and miso paste for that savoury umami. You certainly don't have to be vegetarian to love this dish and if we haven't won you over already, the leftover sauce makes for a ripper lasagne or pie!
1 Head of Cauliflower
2 Celery stalks
1 Brown Onion
6 Garlic cloves
400g Mushrooms, roughly chopped
125ml Olive Oil
Fresh rosemary, Thyme and Parsley (or whatever you have on hand, oregano, thyme, sage, basil)
3 tbsp Tomato Paste
2 tbsp Miso Paste
1 Jar of Passata or 2 x tin Tomatoes
1C Red Wine
1 tbsp Balsamic Vinegar
2 tsp Smoked Paprika
½ C Parmesan grated'
Put cauliflower, celery, carrots, onion and garlic into a food processor and process until roughly chopped.
Heat oil in a saucepan over medium heat and once hot, add all of the veggies.
Saute for at least 15 mins over medium-low heat.
Add tomato paste, miso paste, balsamic and smoked paprika and stir through.
Add tomatoes and wine and bring to boil before turning low to a simmer.
Simmer for around 2 hours.
If it looks a little dry, add some stock or water to loosen.
Stir through the herbs and season with salt and pepper.
Serve with spaghetti, use through a lasagne or make individual pies with puff pastry.
This heatwave has us craving light meals, that come together quickly, without too much effort. The lovely Vanessa Gordon has shared her twist on the classic tuna Niçoise salad. She's used our fresh tuna steaks, as opposed to canned tuna and paired it with jammy eggs, Ortiz anchovies, crunchy green beans and potatoes, all dressed in a zingy vinaigrette!
One week before school's back, so time to get thinking about some recipes to get you through. We're reflecting on some delicious recipes shared by Hayley McKee of Patacake cookbook and Clementine Day of Somethings I Like To Cook as well as some of our own, to get you inspired for the busy months ahead!
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.