With the minus temps making a comeback this week it’s the perfect opportunity to get cooking and get warm!
Cauliflowers are simply stunning this week, all courtesy of Francis Sampson down in Cornwall. Cauliflowers really struggle this far north during the colder months, but Penzance’s comparatively milder climes are much more palatable to this particular cruciferous veg.
Why not combine with another highlight this week- Organic Pantry’s Russian kale- and put a twist on the ultimate comfort food: cauliflower cheese. our vegan bechamel will work nicely as a base, topped with breadcrumbs simply toasted in the oven with garlic and olive oil.
Red Russian kale is prized for its sweetness, even as a baby kale leaf. Their leaves have a distinct frilly texture, with reddish stems as they grow larger, growing up to 2 to 3 feet tall. Originating in Siberia and dating back a couple of thousand years, you can be absolutely sure that it grows well through our British winters, and as far as taste goes, this is one of the best.
From Europe, Italian globe artichokes are back and looking characteristically picturesque. Remember that most of the leaves and the choke (the fibrous inner surrounding the heart) shouldn’t be eaten, but don’t let that put you off! Slice lengthways before removing the choke, drizzle generously with lemon juice, olive oil and whatever spices take your fancy and roast until golden.