That time of year

It’s that time of year where we’re seeing lots of different citrus fruits at the market, which I love. I’m thinking what I’d like to make with them. There are also lots of different, beautiful mushrooms, which are so delicious either on their own with a little butter and garlic or maybe in a risotto or warming winter casserole. Either way we will find ways to enjoy them. We also have access to some beautiful fresh fish. Brian tends to cook our fish, and I make the sauces or accompaniments, but he enjoys putting the dish together.

A winter vegetable that I love is cauliflower, and although my favourite cauliflower recipe has to be a delicious cauliflower cheese, I have also taken to roasting cauliflower. You can just steam or boil it whole for about 7 minutes, then drain it, pat dry, and place on a baking tray, before drizzling oil over, mixed with a few herbs or spices. I like to use turmeric and cumin. Turmeric gives it a great yellow colour, and the cumin adds a warming flavour. Roast it for about 40 minutes.

You can then eat it as is, or I serve it with a tahini dressing (tahini, lemon juice, olive oil, garlic, salt & pepper, chilled water) sprinkled with mint, parsley, grated lemon rind and pistachios. I learnt this from an Ottolenghi recipe, he has some superb tasty vegetarian dishes.