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