For vegetarians, cauliflower is veg patch royalty. This dish captures all that is right about the marriage of grains and vegetables
- 1 large head of cauliflower, outer leaves removed
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 3 large banana shallots, quartered
- 4 Portobello mushrooms, sliced
- 2 tsp thyme leaves
- 1 garlic clove, crushed
- 150ml red wine
- 100g young leaf spinach
- 350g wheatberries
- 1l hot vegetable stock
- 50g hazelnuts (skin on), roughly chopped
- ½ tsp crushed pink peppercorns
- 50g vegetarian Parmesan, finely grated
MethodSit the cauliflower head upside down on a chopping board and cut the tough stem away. Leave some of the base so that the cauliflower remains intact.
- 1kg rope-grown mussel
- 25g unsalted butter
- 2 small red onions, thinly sliced
- 1 garlic clove, chopped
- 150ml dry cider
- 2 tsp finely chopped sage
- 150ml half-fat crème fraîche
- Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won’t close when tapped.
- Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
- Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
- Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.
- 4 ducks legs
- ½ tsp five spice powder
- bunch of rosemary sprigs
- 4 fat garlic cloves
- half a bottle of red wine
- 2 tbsp redcurrant or quince jelly
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
- Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.
- 2 tbsp olive oil
- 8 chicken thighs, on the bone
- 1 red pepper, seeded and quartered
- 1 green pepper, seeded and quartered
- 2 garlic cloves, finely chopped
- 1 leek, trimmed and thickly sliced
- 225g cooked ham, cut into chunks
- 1 tsp paprika
- 300ml red wine
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2 sprigs fresh thyme or ½ tsp dried
- 2 tbsp chopped fresh parsley, to serve
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
- Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.