We try to eat as little meat as possible during the week. Last year we went through a stage of almost becoming vegetarian, but it didn't last long. However, we did find a couple of recipes that are really tasty, cheap, filling and good for you. This is one of them and is from a book called Deliciously Ella. I've adapted it a bit as she uses asparagus and it's not the right time of year for that. Asparagus is one of those vegetables that just tastes better when you only eat it in season and don't go for the stuff from Peru at other times of the year. You can imagine my delight when we moved to within half a mile of a fantastic PYO farm that does amazing asparagus in late Spring... I will only buy asparagus from Bourne Valley PYO now (via the shop obviously!), same with their Strawberries... they are just the best. Anyhoo, asparagus is a no, no in October, so I've added courgette instead.
Fresh veg comes into the shop every Monday, Wednesday and Friday and we try to get a decent range of stuff whilst vaguely keeping to the seasons. This is a good time of year for corn on the cob - one of my favourites (best when drowned in butter so it dribbles down you chin when you bite into it). So tonight we're having Cauliflower and Pea Bowl with Corn on the Cob!
Cauliflower and Pea Bowl
Serves 2
Ingredients
1/2 head of cauliflower
1/2 tspn ground tumeric
1/2 tspn chilli flakes
salt and pepper
olive oil
2 courgettes sliced into rounds
200g frozen peas
juice of 1 lime
1. Preheat oven to 200C (fan 180C)
2. Chop the cauliflower into florets and place on a large baking tray with the tumeric, chilli flakes, lots of black pepper, a little salt and a drizzle of olive oil. Put in the oven and bake for 25 mins.
3. After 5 mins, add the courgettes to the tray and put back in the oven.
4. Meanwhile, put the peas in a saucepan and bring to the boil. Cook for a couple of mins until tender. Drain them and place in a bowl with black pepper, salt, the lime juice and 1tbspn of olive oil and mix in.
4. Once the cauliflower and courgette are cooked and tender take out of the oven and mix in with the peas.
Tip: Ella in her book suggests adding handfuls of kale to the cauliflower and courgette/asparagus 5 mins before the end of the baking time.... I would have done that too if I could have got some from the shop but I couldn't... I'll keep trying to source it though.
Fresh veg comes into the shop every Monday, Wednesday and Friday and we try to get a decent range of stuff whilst vaguely keeping to the seasons. This is a good time of year for corn on the cob - one of my favourites (best when drowned in butter so it dribbles down you chin when you bite into it). So tonight we're having Cauliflower and Pea Bowl with Corn on the Cob!
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| #allfromtheshop |
Cauliflower and Pea Bowl
Serves 2
Ingredients
1/2 head of cauliflower
1/2 tspn ground tumeric
1/2 tspn chilli flakes
salt and pepper
olive oil
2 courgettes sliced into rounds
200g frozen peas
juice of 1 lime
1. Preheat oven to 200C (fan 180C)
2. Chop the cauliflower into florets and place on a large baking tray with the tumeric, chilli flakes, lots of black pepper, a little salt and a drizzle of olive oil. Put in the oven and bake for 25 mins.
3. After 5 mins, add the courgettes to the tray and put back in the oven.
4. Meanwhile, put the peas in a saucepan and bring to the boil. Cook for a couple of mins until tender. Drain them and place in a bowl with black pepper, salt, the lime juice and 1tbspn of olive oil and mix in.
4. Once the cauliflower and courgette are cooked and tender take out of the oven and mix in with the peas.
Tip: Ella in her book suggests adding handfuls of kale to the cauliflower and courgette/asparagus 5 mins before the end of the baking time.... I would have done that too if I could have got some from the shop but I couldn't... I'll keep trying to source it though.
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