roasted cauliflower and hazelnut salad

Starting from today I’m trying to wean myself off the rich heavy food that I’ve addicted myself to over the last month. I was lucky enough to have received Yotam Ottolenghi’s book Plenty for my birthday a few days ago, however my inspiration for tonight’s supper comes directly from his column in The Guardian.

1 head of cauliflower, broken into small florets
3 tbsp olive oil
Salt and black pepper
30g hazelnuts (I bought pre-roasted, chopped nuts, if you don’t, you will have to incorporate a nut roasting process into the recipe, which will make preparation of the dish twice as long)
1 large stick of celery cut into thin slices
10g flat leaf parsley, chopped
50g pomegranate seeds
1/4 tsp ground cinnamon
2 tsp sherry vinegar (I didn’t have any to hand so used a mixture of sherry and red wine vinegar)
1 tsp maple syrup
Celery salt

Heat the oven to 200C. Pour over 2 tbsp of olive oil over the cauliflower (which you will have already put onto a roasting tin to roast) along with some salt and pepper. Roast for 20 mins, tossing halfway through if necessary.

When cauliflower has cooled, toss it with the other ingredients and a little more olive oil and you will have a delicious and very (in my opinion) different (in a good way) tasting salad as a result.



celeriac remoulade with pancetta

I bought home a very ugly looking vegetable this week – a large and slightly knobbly celariac. I took a recipe from Nigel Slater, changed a few bits and pieces and made an elegant, light supper for two.


250 ml crème fraîche
3 heaped dessert spoons of wholegrain mustard
juice of half a lemon
500g celeriac
80g cubed pancetta
one handful of radish sprouts and mung bean sprouts for each plate

Peel the celeriac and then chop it finely – it would better to use a food processor with a coarse grater attachment, however I don’t own such a device so I had to make this the hard way. In the meantime I put the pancetta on to fry without adding any extra cooking fat as the pancetta realises its own fat whilst cooking. For the dressing, mix the crème fraîche with the mustard and the lemon juice. Mix the celeriac, sprouts and bacon into the dressing and serve. Whilst this makes a really lovely, light main course, I think it would also go really well as a side to some kind of pork, or roast beef.