These sticky shallots are delicious with vegetarian sausages and creamy mash
- 500g shallots, we used banana shallots
- 4 bay leaves
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- handful black olives
MethodPour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
- 1 medium cauliflower, trimmed
- 50g samphire or fine asparagus
- lemon juice, for drizzling
- small bunch chives, finely snipped
- 100g Morecambe Bay shrimps, peeled
- selection of small summer salad leaves
- 2 tbsp extra-virgin rapeseed oil, plus extra for drizzling
- 150ml milk
- 2 tsp horseradish cream
- All the cauliflower can be prepared a day ahead. For the carpaccio and crisps, quarter the cauliflower, then finely slice each quarter, core-side down, so you get as many long slices, about 1mm thick, as you can. A mandolin is best for this.
- Now pick thumb-size florets off the leftover cauliflower and set aside. You will need 20 florets (5 per portion). Reserve 200g of the trimmings for the mayo, chopping them into small pieces.
- Bring a pan of water to the boil, add two-thirds of the sliced cauliflower for 30 secs, then lift out into a bowl of iced water. When cold, drain, then place this ‘carpaccio’ on a tray lined with kitchen paper. Chill for up to 24 hrs. Boil the 20 florets in the same pan for 2 mins, then drain, chill in iced water and reserve.
- For the mayo, heat a medium-size heavy-based pan, add 1 tbsp of the rapeseed oil and the 200g trimmings, then gently fry for 2 mins, stirring. Pour in the milk, then boil until the milk is nearly all absorbed and the cauliflower tender, about 5 mins. Purée in a food processor, remove, then allow to cool. Whisk in the horseradish cream, then slowly add another 1 tbsp of rapeseed oil until thick and creamy. Season to taste, then sieve. Cook the samphire in boiling water for just 2 secs (or 2 mins for fine asparagus), then refresh in iced water.
- Heat oven to its lowest setting. For the cauliflower crisps, lay the remaining cauliflower slices in a single layer on a baking sheet lined with non-stick baking paper and put in the oven for 3-4 hrs or until crisp.
- To serve, drizzle the cauliflower carpaccio with rapeseed oil and lemon juice. Sprinkle this, and the drained florets, with salt. Arrange the carpaccio on 4 plates and scatter the florets around.
- Mix the chives into the shrimps, then sprinkle over the carpaccio. Tuck in the drained samphire or asparagus, then scatter a few summer leaves over each serving. Pipe or spoon some mayo at the top of the plate, then drizzle with extra oil and lemon juice. Place your cauliflower crisps on top and serve.
- 2 aubergines, halved lengthways
- 6 tbsp olive oil
- 250g bulghar wheat
- 2 large onions, finely sliced
- 1 tbsp ground cumin
- 400g can chickpeas,rinsed and drained
- handful each coriander and mint, chopped
- 1 garlic clove, crushed
- juice and zest 1 lemon
- Heat oven to 220C/200C fan/gas 7. Score a criss-cross pattern in the aubergine with the tip of a knife. Sit in a roasting tin, brush with 2 tbsp olive oil, season, then roast for 30 mins.
- Meanwhile, tip the bulghar into a pan with 1 litre of water. Bring to the boil, then simmer for 15 mins until soft. Cook the onions in 1 tbsp olive oil until golden and soft, add the cumin, then cook for 1 min more. Drain the bulghar and stir into the onions with the chickpeas. Season.
- Mix the remaining oil with the herbs, garlic, lemon zest, juice and seasoning. Pile a quarter of the bulghar mix on each plate, top with half an aubergine and drizzle over some dressing.
- 1 large or 2 smaller aubergines (about 400g in total)
- 1 tbsp coriander seed
- 1 tbsp cumin seed
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- handful fresh parsley leaves
- Greek yogurt, to serve
- seeds from ½ ripe pomegranate
- Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.
- Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.
- Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.