Vannessa Greenwood
I am a self-taught cook, so I surround myself not with chefs, but with people who love food. When any of my girlfriends come to stay, we spend most of the time hanging out in the kitchen, cooking and chatting, a bit like musicians ‘jamming’.
A recent guest created an Indian feast based on recipes she learned from her mother-in-law, who comes from Jaipur. A cursory root through my spice drawer ended up in a cringe-worthy ticking off and an emergency dash to the local supermarket to restock it.
It was reassuring to be shown her no nonsense interpretation of her mother-in-law’s recipes for dhal, raita and aloo gobi.
The potatoes (aloo), onions and gobi (cauliflower) are sautéed in butter and oil, and this is where the lovely buttery flavour comes from.
Gary O’Hanlon
I’m sure at some point, most of us have had a cauliflower mornay, or cauliflower cheese as they say in the States. But there are so many other ways of eating this beautiful vegetable.
It’s stunning as a soup – try it with some Crozier Blue cheese crumbled in – or baked whole and used as a veggie centerpiece for dinner. Or you could serve it boiled, battered and deep-fried, as a beignet, with a dipping aioli on the side. But for this recipe, I use it in a risotto.
