In this post, I’m going to show you how to create an authentic, Mexican feast. Everything is so easy and simple, and I even throw in a veggie option. I made this for my friends a few weeks ago and they loved it. I hope you do too!
Italian food is so, so delightful. I have not yet travelled to Italy, but believe me, it is firmly on my bucket list. Today on the blog I am bringing you an easy, authentic, stunning Italian recipe from a wonderful experience I had a couple of weeks ago. It’s a traditional pasta dish named spaghetti amatriciana. Continue reading “Spaghetti Amatriciana: Authentic Italian Recipe”
It’s pretty much a food bloggers dream… To have one of your original recipes printed. I mean, the ultimate dream is probably an entire cookbook, but, I’m only a novice, so just the one recipe is fine by me!
I posted this king prawn and chorizo stew recipe last year, which was something I came up with after being inspired by another blogger.
However, to mark the occasion, I have re-vamped the recipe along with a newly styled shoot to go with it. I also made sure I used the amazing La Chinata smoked paprika powder, too, this time, as they recently sent me some all the way from Spain. I am literally in love with the stuff. Sorry, boys!
As this tiger prawn, chorizo and butter bean stew contains meat, fish and veggies and non-starchy carbs in the form of sweet potato, it really is one-pot dish. But, it’s the weekend, and calories definitely don’t count on Sundays… So, if you want to serve it with some buttered greens and crusty bread, please be my guest.
Serves 4-6, takes 10 minutes to prep, 50 minutes to cook, freezable.
What you need:
- 175g raw king prawns
- 4 raw, peeled jumbo tiger prawns per person
- 1 chorizo sausage, 225g, peeled and sliced
- 2 medium onions, finely diced
- 3 medium sweet potatoes, peeled and diced into 1cm cubes
- 2 tins butterbeans, drained and rinsed
- 250g mixed colour cherry tomatoes
- 1 sweet red pepper, diced into chunks
- 2 tsp La Chinata smoked paprika powder
- 4 cloves garlic, peeled and minced using a garlic crush
- 1 tin chopped tomatoes (I use Cirio)
- 1 tbsp tomato puree
- 2 bay leaves, 1 tsp dried thyme and 1 tsp dried oregano
- 3 tbsp rapeseed oil
- the juice of 1 fresh lemon
- 500ml organic chicken stock
- 1 bunch fresh thyme, to garnish
What to do:
Heat the rapeseed oil in a large, heavy based lidded pan and add the diced onion. Fry over a low-medium heat for 5-7 minutes until soft and translucent. Add the crushed garlic cloves and continue to gently fry for 1 minute, then add the diced sweet potatoes, La Chinata smoked paprika, bay leaves and dried herbs and stir well, really letting the fragrance from the herbs and spices release. Cook for a further 3 minutes.
Add the tinned tomatoes, chicken stock and tomato puree. Stir well, cover and simmer for 20 minutes.
Next, add the sweet pepper, chorizo, cherry tomatoes, butter beans and lemon juice. Gently simmer for another 20 minutes.
Once the time is up, give the stew a good old stir and check the sweet potato is nice and tender, if it’s not, you can simmer for a further 5 minutes with the lid on at this point.
When everything is nice and tender, add the king prawns, tiger prawns and finish on a low heat with the lid off for 5-7 minutes, until the raw prawns are cooked through and the tiger prawns are cooked and piping hot throughout.
Season well with sea salt and freshly ground black pepper before serving either on its own, or with crusty bread and some buttered green beans.
My move towards healthy eating is going well – in fact, I think it’s safe to say it’s now more of a lifestyle for me and I consider healthy food to be the tastiest, most nutritious way to nourish my body – so ‘good’ or ‘better’ food choices are now pretty much engrained into me. Don’t get me wrong – I’m not perfect. I ate a McDonald’s last week (which yes, OK, I admit… was rather enjoyable) and I’m still partial to gin, wine, processo, pale ale, etc. etc. so don’t worry – I’ve not gone all out health-nut…. Just yet!
One of my favourite things to do, is think up ways of making traditionally ‘naughty’ meals ‘good’. Like my recipe for this lean turkey curry with cauliflower rice, or my favourite healthy sausage baked eggs. The ActiFry opens up a whole raft of opportunities to do this, as it’s hot-air technology and continuous rotation of food whilst it cooks, makes sure the food cooks evenly, and all with just a teeny spoon of oil used.
The nice folk at Tefal sent me an ActiFry express XL in black and challenged me to come up with a new recipe. After doing some initial research, I realised there’s so much more you can do with this than just chips – although it is great to do chips in too.
I saw this recipe by Urvashi from Botanical Kitchen, who made a speedy granola in her ActiFry! Hailing it as the best, quickest and most fuss-free way to rustle up a crunchy, golden, healthy granola in just eight minutes. I will be trying this out very soon with my own variations of nuts, berries and superfoods so keep a look out for that, and thank you to Urvashi for allowing me to use her gorgeous image below.
However, as amazing as the granola looks, I was determined to recreate a healthier version of one of my favourite dishes from the Chinese; Salt and Pepper Chicken.
I mean, what is not to love about hot, deep fried chicken smothered in chilli, garlic, onions and peppers? Our local Chinese, Paragon, is really quite special and their food is always great quality and really tasty without the use of MSG. However, that doesn’t stop them deep-frying everything and using a ridiculous amount of oil in most dishes.
So this is my stripped-back, minimal oil version of the dish teamed with my light egg fried rice – it honestly tastes amazing and was ready in less than 45 minutes.
I used a combination of chicken thighs and drumsticks, but if you recreate this I would just stick to drumsticks with skins removed as they came out the best!
Serves two, takes less than 45 minutes. Better and healthier than a take-out, promise.
What you need:
For the Salt & Pepper Chicken
- 6 decent-sized chicken drumsticks
- 1 large white onion, diced into 1 cm chunks
- 1 sweet red pepper, diced into 1.5 cm chunks
- 4 cloves garlic, minced or finely chopped
- 1 large green chilli pepper, finely chopped (remove seeds depending on heat tolerance, I keep them all in!)
- 1 Tefal spoon toasted sesame oil
- 2 Tefal spoons light soy sauce
- 1 tsp. sea salt
- freshly ground black pepper to serve
For the light egg fried rice
- 120g easy cook basmati rice (I use Tilda)
- 2 large, free range eggs, lightly beaten
- 2 spring onions, finely sliced
- 1 heaped tsp. coconut oil
- 2 tbsp. light soy sauce
What to do:
Start by removing the skins from the drumsticks and placing them in a bowl along with the soy and sesame oil to marinade for about 10 minutes.
After marinating time, add the chicken to the bowl of the ActiFry and set the timer to cook for 15 minutes. Ensure the rotating paddle is rotating before you set about prepping your rice.
Cook the basmati rice as per the cooking instructions, drain well and set aside to cool (don’t skip this step!) allowing as much steam as possible to evaporate from the rice so it dries out a little.
After the chicken’s first 15 minutes is up, open the ActiFry and add the onion, garlic, peppers, chilli and some freshly ground sea salt (1 tsp.) and black pepper to taste. Set the timer for a final 10 minutes and let it cook and rotate away while you get on with the rice…
Once your rice has dried out, add the coconut oil to a frying pan over a medium-high heat. Once melted, add the rice and stir well so it gets lightly coated in the oil and warms through.
After 2-3 minutes, push all the rice to one side of the pan and add the beaten eggs to the empty side. Allow the eggs to start to scramble (a bit like if you’re making an omelette!) but as the egg firms up, use your spatula the break it into light, fluffy pieces. Slowly incorporate the rice to combine with the egg pieces, add the soy and spring onion and season to taste.
Check the chicken is cooked through – no pink meat in sight and juices running clear.
Serve the salt & pepper chicken on top of the egg fried rice and make sure you scoop up all of the oniony-garlicky-chilli mixture goodness. Enjoy!
Overall I found the Tefal ActiFry Express XL exceptionally easy to use. It doesn’t actually have any settings as such, just ‘on’ and a timer; so it’s very easy to get to grips with.
I’ve also made some lovely chips in it and am looking forward to making granola, soy and ginger salmon and also a king prawn stir fry. The possibilities seem endless and the minimal use of oil is fantastic.
A huge thanks to Tefal for teaming up with me to bring you this recipe. Find out more at www.tefal.co.uk.
As promised in my post about what we ate whilst holidaying in a log cabin, here’s my recipe for one of the meals I rustled up for the gal dem.
Indonesian/Malaysian food lovers and purists will almost certainly not like this recipe. Traditionally a rich, spicy curry from Indonesia, Rendang is more commonly served with beef, whereas this version uses chicken as a more cost effective crowd-pleaser. It’s really saucy too as it has two full tins of coconut milk, of which not much evaporates, leaving lots of delicious juices to soak up the sticky rice and breads. Yummmm.
I used this authentic paste from Malay Taste which combines the flavours of onion, sugar, fresh chilli, coconut, fresh lemon grass, garlic, salt, tamarind, fresh galangal, fresh ginger, coriander, black pepper, cinnamon, cumin, fennel and turmeric.
The mass of creamy coconut milk worked to mellow out the spice, but trust me it was still packed full of flavour.
We also bulked it out with fresh veggies, ginger, coriander and lime to serve.
Serves 6, takes 45 mins. Well, it took us 45 mins because we had nothing but a basic bread knife to chop all our meat and veggies. So I guess like 30 mins in usual circumstances. 🔪😂🔫
You will need:
- 1 tbsp coconut oil
- 1 white onion, finely diced
- 2 cloves garlic, finely diced
- 1 pack baby corn, halved and quartered
- 1 thumb-sized piece fresh ginger, grated
- 2 red peppers, diced into chunks
- 2 x 400 ml tins light coconut milk
- 185g jar Malay Taste Rendang Curry Paste
- 6 chicken breasts, diced into 2 cm chunks
- 1 pack of spring onions, roughly chopped (reserve a few handfuls for garnish)
- 30g pack freshly chopped coriander (reserve a few handfuls for garnish)
- 2 fresh limes
- Thai style sticky rice
- Garlic and coriander naan breads, buttered
- Prawn crackers with sweet chilli dipping sauce
- Sliced spring onions, to garnish
- Freshly chopped corriander
- Wedges of fresh lime
What do to:
- Heat the coconut oil in a large frying pan with a lid, once melted, add the diced onion and saute (gently fry) over a medium heat until the onion starts to turn translucent (3-5 mins). Add the garlic and stir well.
- Add the curry paste to the pan and 1 tbsp of the coconut milk. Stir-fry for 1-2 minutes, until the aromas are released. Add the chicken and stir fry until browned, then stir in the remaining coconut milk and bring to the boil.
- Reduce the heat and simmer uncovered for 10-12 minutes, stirring occasionally until the sauce reduces and thickens slightly.
- Add the baby corn, red peppers and sliced spring onion, put the lid on the pan and gently simmer for 10 mins, until the veggies are just tender. Remove from the heat and stir in the coriander and the juice of 2 limes at the last minute. Serve immediately with sticky rice and buttered naan breads, not forgetting your extra coriander and lime to garnish.
I have never been to Morocco, but I have been to Tunisia, and I think many (but not all) of the foods are similar. When holidaying in Tunisia, I ate lots of tagine type dishes – slow cooked and warm with comforting spices, served with fruity couscous and freshly baked French baguettes to mop up all the juices. Harissa with olive oil and bread for dipping was another favourite and salsa, salad and seafood. So. Bloody. Yummy.
We brought back some spices for the tagine – the markets have ready-mixed blends for red meat, fish, chicken – so you don’t have to worry about getting all the balanced perfect, although it’s good to experiment. I had a little scour online and came across this recipe to make your own Ras-el-hanout spice mix or you could buy one like this; both, I think, would work perfectly well in this recipe.
Quick note on equipment: If using a traditional terracotta tagine like I did, you will need to make sure you have immersed it in water for at least a few hours before it’s first use. You can read all about seasoning a traditional clay tagine here. Do all the prep on the hob in a heavy based frying pan, then transfer to the tagine when ready to slow cook in the oven. Alternatively, something like a Le Crueset lidded casserole pan works very, as it can go straight from the hob to the oven.
What you need:
- olive oil
- 1 onion, chopped
- 3 carrots, thinly sliced
- 2 garlic cloves, crushed
- 1 dried bay leaf
- 700g mutton, or lamb (I used mutton, reared locally and bought from the Housekeeper’s Store at Tatton Park)
- 1 tin chickpeas, drained & rinsed
- 100g dried apricots
- 200g cherry tomatoes
- 1 red chilli, left whole
- 600ml chicken stock
- 1 tablespoon of Ras-el-hanout spice mix
- handful coriander chopped
- salt & pepper
What to do:
Pre-heat oven to Gas 3/160°C/Fan 140°C. Massage the meat with a little olive oil and coat with the spice mix, give it a good rub so that all the meat is coated. Season with some pepper but not salt at this stage as that may toughen the it.
Brown in a large casserole type pan on the hob over a medium-high heat for 6-8 minutes, adding the whole red chilli after about 5 minutes.
Remove the meat and chilli from the pan and set aside. Wipe the pan clean and add about 1 tbsp. olive oil. Over a medium to low heat, add the chopped onion, carrots and soften for 3-5 minutes. Next, add the bay leaf, chilli from earlier and garlic and stir over the same heat until you can really smell the fragrance from the garlic.
Once the onions and carrots have softened but not browned, return the meat back into the pan. Add the tomatoes, chickpeas, apricots and stock. Bring to a simmer then transfer to the oven and cook at Gas 3/160°C/Fan 140°C for 2.5 hours, checking it once or twice and adding further liquid if it seems too dry.
Serve with a fruity, herby couscous, a dollop of natural yogurt, freshly chopped coriander and freshly baked French stick. YOU’RE WELCOME!
As it’s such a sunny day today, here’s some more holiday snaps of beautiful Tunisia. I was completely in awe of how intricate and stunning the hand painted bowls and artwork on the walls were:
Do you plan to go on holiday, or travel this year? I’d love to hear where you’re going! What food are you most looking forward to when you get there?
As you can probably gather from my blog, I don’t have the sweetest tooth. In fact, I’d go as far to say I’m not really a fan of sweet things. THERE, I SAID IT!
I wanted to share with you my version of these savoury pancakes I made last night, a variation on this great recipe from the Three Little Pigs blog <3 thank you, ladies!
This version serves 2 and takes about 20 mins from start to finish. It’s a great alternative to sweet pancakes, and possibly the best way of using leftover roast beef EVER.
What you need
For the dipping sauce
- 1 tsp of sesame seeds, lightly toasted
- 3 tbsp of light soy sauce
- 1 tsp chilli flakes
- 1 tsp of honey
- 1 ½ tsp of rice vinegar
For the pancake mix
- 1 cup of flour
- 1 cup of water, plus a splash extra if the mixture is too thick
- 1 large egg (preferably free range!)
- 100g of cooked beef, shredded or thinly sliced (reserve some for serving if desired)
- half a courgette, spiralized or use a peeler to cut into ribbons
- 2 spring onions, thinly sliced
- 2 cloves of garlic, minced
- handful of coriander leaves, for serving
- Sunflower oil for cooking
What to do
For the dipping sauce, mix all ingredients together in a bowl and set aside.
For the batter, combine the flour, water and egg. Add a splash more water if the mixture is too thick. The add in the remaining ingredients, mix well and season with a little salt and pepper.
Heat the oil in a large non-stick frying pan over a medium-high heat. When hot, ladle in half of the mixture and spread around the pan so it cooks evenly.
Cook on a medium heat for about 5-6 minutes until the bottom turns golden brown. Shake the pan every minute or so to ensure it doesn’t stick. Flip the pancake and fry for a further two-three minutes on the other side, until the cooked through and the pancake is crisp.
Repeat the process one more with the second half of the mixture. Cut the pancakes any which way you like, or serve whole. Top with the coriander leaves and extra shredded beef (if reserved), drizzle on some of the dipping sauce and serve with the rest of the sauce to dunk!
So it’s nearly the first ‘proper’ weekend after the Christmas and New Year break… How is everybody feeling? Are you ready for another feast yet? If not, fear not, as this might just get you in the mood…
This recipe is a real weekend treat – Flat Iron steak with all the delicious gastro-pub style trimmings. Consider it a big, fat WELL DONE to you if you’ve been watching what you eat this week. It’s now time to treat yo’ self. This meal also really does make you feel as if you’ve just eaten out at your favourite pub or Italian eatery but for a fraction of the price too, which is even more brilliant in January of all months.
Flat Iron steak is also known as butlers’ steak or shoulder top blade roast. It’s from the top of the front leg of the animal (hence the name shoulder) and is packed full of flavour and marbled with a fair bit of fat. Make sure you ask your butcher to remove any excess fat or gristle so you can just get on with cooking and enjoying it.
I get mine from the Cheshire Smoke House (just outside Wilmslow) and at £5.99 for 400g that EASILY feeds two, this is such excellent value for money as well as down right delicious.
I cannot stress the importance of rest time in this recipe, so do not skip it and you should end up with something really tender, pink and juicy.
What you need:
- 400g Flat Iron steak (at room temperature before cooking)
- sea salt flakes
- black pepper
- chilli flakes
- 2 medium potatoes (I like Maris Piper)
- olive oil
- balsamic glaze (I use this one)
- half a punnet button mushrooms
- 1 tsp ghee
- 1 tsp garlic paste
- 1/2 tsp dried thyme
- half a pack of ready-to-eat rocket
- 15-20g freshly shaved Parmesan cheese
What to do:
Lightly rub both sides on the meat with olive oil then season generously with sea salt, freshly ground black pepper and chilli flakes. I find one pinch of chilli flakes per side of the steak gives enough ‘heat’ but if you like it fiery, add more.
Pre-heat your oven to 200 degrees.
Cut your potatoes into even sized wedges. Add to a large pan of salted, boiling water and par-cook for 8 minutes. Drain well in a colander and allow the moisture to evaporate from them. Transfer to a roasting tray and drizzle/toss with plenty of olive oil, then season well with sea salt and pepper. Cook in the oven for 30 mins – turning once to ensure they cook evenly.
Half the mushrooms and add to a small frying pan with the ghee, garlic paste and dried thyme. When the wedges have 15 mins cooking time remaining, turn on the heat beneath the mushrooms to the lowest setting. These will now cook slowly until everything else is ready. Keep and eye on them and stir/toss when necessary.
Heat a heavy-based griddle or frying pan read for the seasoned steak. When the pan is nice and hot, add the steak and cook for 2 mins on each side. And no more than that for a nice, rare and juicy steak.
Immediately remove the steak from the pan and wrap in tin foil to rest and keep warm for up to 10 mins (but at least 5 mins). This bit is the key to epic steak – so don’t skip it!
Arrange the rocket on each plate, sprinkle with Parmesan shavings and drizzle with the balsamic oil. Add the wedges and mushrooms to the plate and slice your steak diagonally with the sharpest knife you own.
Dig in & enjoy.
This is my entry for the Fire-Label best-dressed dish awards 2016.
I was recently asked by Park Resorts to create a gourmet, campfire-inspired recipe using British produce; something a family could easily rustle up on a camp site holiday in the UK.
My initial thoughts were of a family sat around a campfire in the middle of the woods, toasting marshmallows on long sticks, singing along to a gentle guitar-strummed rendition of kumbyyah… Then I thought, hang on a minute, nobody actually does that any more… and did they ever?!
These days, a more common way to get all gourmet when camping is to make use of gas camping stoves. I take them with me whenever I go camping, as they are a safe and easy way to cook up favourite staples like pasta, but still with the fun novelty of outdoor cooking. Win win!
For my take on the ‘Campfire Gourmet Challenge’, I decided keep it simple with a British take on the all American family classic, “Mac and Cheese”. This is a stove-top version, so no need for an oven and it really tastes just as great (if not better!)
Using a generous mix of Welsh cheddar and English Red Leicester, British pancetta rashers, English mustard and some hearty oregano to season, this recipe is delicious, easy and cost-effective. Making a Mornay sauce (Béchamel with cheese) using the French roux technique in front of your fellow campers is sure to show off your gourmet skills, and might even get you out of doing the washing up. I should hope so anyway!
If you prep your ingredients before you leave and arrange them in your cool bag, once you’ve set up camp getting started couldn’t be easier. For a really quick and easy gourmet campsite dinner, cook the pasta at home before you leave and take it along with you in an airtight container. Then all you have to focus on is cooking the pancetta and getting the cheese sauce perfect to feed all your hungry campers after a long day of fun and adventure <3
Serves 4, 30 minutes.
Recipe: Camp stove British Macaroni Cheese
- 300g dried spirali pasta (cooked beforehand)
- 60g Welsh cheddar, grated
- 60g Red Leicester, grated
- 50g dried mushrooms
- 12 rashers pancetta
- 500ml semi skimmed milk
- 3 tbsp plain flour
- 2 tsp English mustard powder
- 50g butter
- good handful fresh oregano, roughly torn into small pieces
- Fire up your stove and first of all, cook the pancetta over a low heat in a frying pan. Keep an eye on it so it doesn’t burn, but cook until crisp then set aside on some kitchen paper. Heat a cup of water to the boil, and pour over the dried mushrooms to rehydrate while you make the Mornay (cheese, to you and me) sauce.
- Gently heat the butter in a large saucepan over a low heat. Add the flour and mustard powder and stir until combined and you have a smooth paste-like consistency. Cook for 3 minutes. Slowly add the milk and continue to stir until the sauce begins to thicken. Give it a bit of elbow grease as it thickens, you don’t want any lumps! Season to taste.
- As the sauce comes to the boil, drain and squeeze out any moisture from the mushrooms and add them to the sauce. Stir well and cook for 5 minutes over a low heat. Take off the heat and add the grated cheese. Stir until the cheese has completely melted.
- Add the cooked pasta to the cheese sauce along with the pancetta (break the crispy pancetta into small pieces so it distributes evenly throughout).
- Just before serving, stir through the torn oregano and check the seasoning. Serve immediately with extra oregano to garnish, if desired.
As part of my move towards a healthier lifestyle, I have tried to rely less on carbohydrates at meal times, and focus more on lean meats, fresh veggies and lots of fresh flavours.
At first, the concept of cauliflower rice did not appeal to me in the slightest. Cauliflower isn’t the most exciting of vegetables… Which is probably why it’s often teamed with cheese, to jazz it up a little.
However, I was blown away when I first made the so-called ‘cauli-rice’. I do have a food processor, so I must admit, to make it this way is very easy and saves grating it by hand.
Making cauliflower rice for the first time
To get to grips with it, I first read this great article by BBC Good Food which sets out all the different ways you can make it, both with and without a food processor.
Below is the method I follow (with a food processor) but feel free to check out the link to see which method is best for you.
I find the method below turns out great each time both in terms of taste and texture.
Portions and guidelines
1 large cauliflower head can make anything up to 6 portions of ‘rice.’
It can portioned up and stored in the fridge for up to 3 days, or frozen, so great to prep-ahead on a Sunday if, like me, you have more time then.
Lean Turkey Curry with Cauliflower ‘Rice’
This recipe serves 2, with some leftovers for lunch or the curry can be frozen. It takes about 40 mins to prep and cook.
What you need:
- half a medium-sized cauliflower
- tsp of ground cumin
- 1 red onion, diced
- 2 cloves garlic, crushed
- 400g turkey breast (or chicken), diced into 2-3cm chunks
- 1 tbsp hot curry powder
- 1 tbsp Garam Masala
- 400g tin chopped tomatoes
- 1 cup organic chicken stock (I use Kallo)
- 2 green chillies, deseeded and finely sliced
- 3 tbsp Rapeseed oil (I use Calvia)
- 200g steamed broccoli
- 1 few handfuls spinach
- fresh coriander (optional)
What to do:
To make the curry…
- Heat 2 tbsp Rapeseed oil in a large, heavy-based frying pan. Add the diced red onion and cook for 3 minutes, until it softens and begins to turn translucent. Add the garlic and chillies and continue to cook for a further 2-3 minutes.
- Add the spices and stir well for 2 minutes, until the fragrance is released. Add the diced turkey breast and stir well to coat well in the spices, cooking for 5 minutes or so over a medium-high heat so the meat browns.
- Add the tin of chopped tomatoes and the chicken stock, cover and simmer for 25 minutes over a low heat. Check occasionally and stir as needed.
- Once the timer is up and the sauce has thickened, add the cooked broccoli and spinach and cook for a further 5 minutes until hot. Serve with the ‘cauli-rice’ below.
To make the cauliflower rice…
- Preheat the oven to 200C and get out a large, flat roasting tray.
- Remove the outer leaves from the cauliflower and most of the thick core. Roughly chop into large chunks.
- Add a few pieces of the cauliflower chunks to the food processor at a time (as not to overload). Using the pulse setting, blitz for 30 seconds or so, until the cauliflower resembles fine rice, or couscous.
- Toss the ‘rice’ in a drizzle of Rapeseed oil and season with a tsp of ground cumin and some freshly ground black pepper. Tip: don’t add salt, apparently that tampers with the texture!
- Spread the ‘cauli-rice’ out to a thin, even layer on the roasting tray, and roast in the oven at 200C for 12 minutes, mixing it up halfway through cooking.
- If desired, top with some chopped fresh coriander and serve with the above curry recipe.