February is always the month for food trade shows, there’s nothing more exciting than arriving at an exhibition hall filled with fantastic new products! We have seen a huge increase in vegan friendly products available, and some of these are now on our shelves. We have a great mayonnaise made with pea starch, jack fruit, Raw Halo chocolate and a new range of soups. Why not come along to our ‘Food Feastival’ on Monday 7 May when our very own veg warrior Emily will be demonstrating some vegan cooking with these great products.
This month I wanted to sing the praises of a Lincolnshire favourite – the cauliflower – we are lucky to get most of our caulis from Mark Cheetham who grows them locally. Cauliflower cheese has been a go to supper for me since school cookery lessons but recently I have been eating it raw, finely sliced and drizzled with chili and lime. The recipe below is quick and easy and can be used as a main dish or a great side to roast chicken.
Sarah Hall
Farm Shop Manager
RECIPE: SPICY CAULIFLOWER
Ingredients
1 large cauliflower, broken into florets
1 tbsp mustard seeds
1 red onion
2 garlic cloves
½ tsp chilli powder
½ tsp turmeric
½ tsp cumin
1 tsp salt
1 tsp sugar
1 cm piece fresh ginger, grated
1 tin chopped tomatoes
Method
- Heat some oil in a pan, add the mustard seed and fry until they pop. Add the onions and garlic and fry gently until soft
- Add the cauliflower and wait until the edges brown a little
- Add the spices, salt, sugar and ginger with the chopped tomatoes. Cover and cook for 15 minutes, add a little water if the dish starts to catch
- Serve sprinkled with a few toasted pine nuts if you have them
