Toasted Cumin and Cinnamon Cauliflower

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I often think that cauliflower gets a little overlooked as a vegetable, unlike its more ‘superfood’ cousin, the broccoli. Boiling it can be bland, like most things, but roast it and add a little spice and textures then you have a truly delicious treat. I wrote a piece a few years ago on the merits of the humble cauliflower here so do check it out.

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This recipe is quick, extremely tasty (ok I know I am biased), full of goodness and great as a lunch to take to work in a tupperware or as an evening meal. It can be eaten hot or cold so is hugely versatile. A slight chill is now in the air in London, although I am still hopeful for an Indian summer, so the warming cumin and cinnamon gives the dish autumnal comforting notes. The sweetness come from the cinnamon and the saltiness from the feta so no extra salt is necessary.

Toasted Cumin and Cinnamon Cauliflower

serves 2 or 4 if serving with another dish 

1 cauliflower, chopped into florets and greenery removed

1 tsp cumin powder

1/2 tsp cinnamon

5 tbsp extra virgin olive oil

30g pine nuts, toasted

30g raisins or sultanas

1 small handful of fresh coriander

30g feta, crumbled

  1. Preheat the oven to 200 degrees (if using fan). In a large mixing bowl add the cauliflower florets and add the cumin and cinnamon powder along with the extra virgin olive oil. Mix gently with your hands so that the florets are evenly coated.
  2. Place on a baking tray in the oven for 20 minutes, so that the edges are nicely charred.
  3. Meanwhile heat a heavy frying pan and toast the pine nuts so that they begin to bronze. They bronze quickly so keep an eye on this. Add the raisins/sultanas to warm them and allow them to become soft. Place to one side in a bowl.
  4. Once the cauliflower is cooked add to a new mixing bowl and add the pine nuts, sultanas, coriander and crumbled feta. Toss gently and either plate up or leave to cool before adding to your lunch container.

I have also made this with prunes instead of raisins/sultanas, which works really well. Dates would also be another option.

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Mary’s Granola Bars

Mary McCartney has been gracing the pages recently of certain magazines here in the UK, namely The Saturday FT Magazine (April 21st 2012) and the June issue of ‘Red’ Magazine. Known for her talent behind the camera it was a revelation, albeit a positive one, that she has just produced a cook book called ‘Food‘ that she wrote and photographed. For those who are unaware, the McCartney clan are passionate vegetarians and Mary has clearly channelled her love of all things vegetarian into her own tome. Between the two magazines I now have just under 20 of her recipes, which should appeal to a wide audience in that they look straight forward to execute and appetising enough to warrant an attempt at making.

I thought that I would follow her take on the granola bar, which to all intense and purpose is a glorified healthy flapjack right? I am always thinking of little snacks to feed Big A and Little Z when I collect Big A from school, so thought Mary’s granola bar idea would be perfect to give them to fill the gap before supper.  I am also a huge fan of agave syrup, (which I also used in this recipe) which was right at the top of her ingredients list.

The recipe is so incredibly easy that it would be perfect for Big A (whose 6) to cook on her own, with a little overseeing from Mama of course! I followed the recipe religiously, but I think I will get creative next time and change some of the ingredients around. For example I think the bars would also be delicious with pecan nuts, hazelnuts, dates, dried cranberries, coconut. If you get carried away with some new ingredients that work do let me know and maybe next time I’ll follow your suggestion.

Granola Bars

Sourced from Mary McCartney’s recipes in The Saturday FT Magazine, April 21st 2012

Makes 12-14 slices

200ml agave syrup

50g butter

4 tbs vegetable oil

1/4 ground cinnamon

1 tbs vanilla extract

200g porridge oats

80g cornflakes

100g almonds, coarsely chopped

100g dried apricots, coarsely chopped

100g raisins or sultanas

2 tbs sunflower seeds

2 tbs pumpkin seeds

 1. Line a baking tray with baking parchment. I used a 25cm x 25cm tray. Preheat the oven to 180 degrees.

2. Heat the agave syrup in a pan for a few minutes and then add the  vegetable oil and butter. Take it off as the butter melts.

3. Add all the ingredients to the syrup mixture and gently fold in together so that all the ingredients are evenly covered in the syrup.

4. Transfer the contents of the pan to the baking tray and firmly press down evenly.

5. Bake in the oven for 15-20 minutes.

6. Take tray out of oven and leave to cool. When it is cool, cut the granola into square, rectangles – whatever shape takes your fancy! The baking parchment will come away easily once the granola has cooled.

7. Store in an air tight container.


Slow Cooked Lamb with Tomatoes, Dried Fruit and Spices

Winter time calls for hearty stews, casseroles and tagines to lift the spirits and bring joy, warmth and wonderful cooking smells into the home. You can cook them in advance and they are also perfect for leftovers the next day. Cooking with dried fruit divides opinion, but I for one am a huge fan and if someone really dislikes prunes, apricots or raisins I suppose they could easily pick them out so as to avoid eating them, but in many respects I feel they would kind of be missing the point. I think the fruit adds to the depth of flavour and gives it a touch of sweetness that makes this dish stand out from the crowd.

I don’t have a proper tagine dish so I cook mine initially in my Le creuset pot and then transfer it to two oven proof dishes. It works equally well with rice, which you can cook with a couple of cardamom pods, so as to make the dish more exotic, or couscous with a sprinkling of roasted almonds. I have added a chilli to the dish, naturally, but this is optional and tastes equally delicious without.

The amount I cooked was more than sufficient for a large group, so just divide by 2 for a family of 4/5.

Slow Cooked Lamb with Tomatoes, Dried Fruit and Spices

Adapted from a similar recipe by Tana Ramsay’s Family Kitchen

Serves 6

3 tbsp olive oil

1.6kg lamb cut into bite sized portions

2 inch ginger, grated

4 garlic cloves, crushed

1 red chilli, chopped

6 spring onions

2 tsp ground coriander

2 tsp ground cinnamon

1 tbsp ground cumin

1.5 pints chicken stock

32 vine cherry tomatoes

handful of fresh thyme

15 dried apricots

10 pitted prunes, cut in half

50g/4oz raisins

handful of fresh coriander, chopped

rock salt, sprinkling

1) Preheat the oven to 160 degrees

2) Add  2 tbsp olive oil to a deep cooking pot and gently fry the ginger, garlic, chilli and spring onions for a couple of minutes.

3) Place the lamb into the pot and stir gently so that all the lamb begins to cook and change colour from a deep red to a lighter brown. This will take around 6 minutes. Once the lamb has changed colour add the rest of the spices and really stir into the lamb. Add the stock and then transfer into one or two oven proof dishes and place in the oven for 1 hour.

4) Whilst the lamb is cooking place the vine tomatoes in a separate oven proof dish with a few sprigs of thyme, a little olive oil and a sprinkling of rock salt. Place into the oven for 30 minutes so as to intensify the flavour.

5) When the oven roasted tomatoes have finished cooking add these, along with the dried fruits, a small handful of chopped coriander to the main dish and cook for a further 30 minutes. Serve immediately with a little extra fresh coriander sprinkled on top and either rice or couscous on the side.