Cauliflower is one of those veggies that have been through a massive ‘glow-up’ over the past few years. Once thought of as a bland, uninspiring veg that tends to be boiled to death, it’s now become a stable for many once you realise how flexible it truly is. My sister makes pizza bases with it, others I know make cauliflower ‘wings’, often for a tasty side I’ll roast it. Seriously it seems we’ve all been missing a trick by boiling it all these years. These cauliflower bite are a little salty, a little sweet, with a flash of chilli and crunch. What’s more they’re baked rather than fried so they’re…
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Banh Xeo – Vietnamese Pancakes
A lot of my food isn’t really know for its cultural authenticity. I’ll take inspiration from the original sure, but very rarely does it stay true to that original recipe, and so it is here. A quick look around at your typical Banh Xeo filling will tell you that prawns and pork typically make the cut, make it vegetables only and the general consensus seems to be that this is fit for a very light lunch or a starter only but I think we can fix that. The filling for my pancakes is a salad of rice noodles, thinly sliced vegetables, some pickled vegetables, add in some aubergines that are…
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Red Lentil and Harissa Koftas
Traditional koftas are the wonderfully flavorful, heavily spiced and lesser known middle eastern cousins of the meatball. If I’m going to give you any piece of advice for these, please make sure your harissa is fresh, this wonderful spice paste is your main source of flavour in these little balls of joy but the older it gets the more the flavour fades away. This is my vegan version and just like any ‘meatball’, they’re incredibly flexible but I’ve always enjoyed eating with my hands so my favorite way to serve them is family style, with a pile of gluten free pita breads, rocket and fresh herbs like mint and parsley,…
