Easy Recipes to tickle your Tastebuds

[Vaughan]

Roast Duck

This roasted duck is a nice change from traditional turkey at Thanksgiving or Christmas. Served with all the usual side dishes the whole family will love it.

Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 4

Ingredients
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup butter, melted, divided

Directions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine paprika, salt, and pepper in a small bowl; rub spice mixture onto skin of duck. Place duck in a roasting pan.
3. Roast in the preheated oven for 1 hour.
4. Spoon 1/4 cup melted butter over duck and continue cooking for 45 minutes more.
5. Spoon remaining 1/4 cup melted butter over duck and cook until golden brown, about 15 minutes more.

[Vaughan]

Orange-stuffed Christmas duck

Prep: 20 mins
Cook: 1 hr and 30 mins
Serves 2

Ingredients
1 small (1.25kg/ 2lb 12oz) oven-ready duck
2 oranges
2 tsp light brown soft sugar
2 tsp balsamic vinegar
2 tbsp Grand Marnier
1 tbsp butter
200ml good-quality chicken stock
150ml dry white wine
1 tsp cornflour
50g watercress, to garnish
200g baby leaf spinach

Method
STEP 1
Heat oven to 160C/140C fan/gas 3. Put the duck on a rack set over a roasting tin and prick the skin all over with a skewer.
Season well.
Halve one of the oranges and squeeze some of the juice into the duck cavity and the tin, then stuff the cavity with both of the halves.
Pour 100ml water into the tin and roast for 20 mins per 500g (about 50 mins).
Turn the oven up to 220C/200C fan/ gas 7 and roast for another 20 mins until the duck skin is crispy and golden.

STEP 2
Put a small pan of water on to boil.
Using a peeler, pare the zest from the remaining orange.
Scrape any pith off the zest using a small, sharp knife.
Add the zest to the water and gently boil for 8-10 mins, then drain, slice thinly into strips and set aside.
In the same pan, dissolve the brown sugar with the balsamic vinegar.
Cut the pared orange in half, juice it and pour the juice into the pan.
Add the Grand Marnier and 1 tsp butter.
Bubble until it has reduced by half and is dark and syrupy.
Remove from the heat and stir in the orange zest.

STEP 3
Once the duck is cooked, wrap it in foil to keep warm and put it on a board to rest.
Spoon off the fat from the roasting tin and save in a container to roast potatoes in. See Recipe on Page 3.
Pour any remaining duck juices into a wide, shallow saucepan.
Tip in the stock and bring to the boil.
Add the wine and simmer for 2-3 mins, then add half the orange sauce and stir well.
In a small bowl, mix the cornflour with 2 tsp cold water, then stir into the gravy.
Season, add 1 tsp butter and whisk together. Pour into a warm gravy jug.

STEP 4
To serve, brush the remaining sticky orange glaze over the duck, then put the duck on a board and garnish with the watercress.
Heat a frying pan over a medium heat and add 1 tsp butter. Once the butter has melted, tip in the spinach and cook for 1-2 mins until it has wilted.
Season and tip into a warm serving dish.

[Vaughan]

Lemon and Elderflower Drizzle Pudding

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves: 4–6

This makes one of the best Sunday-lunch puddings you will ever eat. If by any chance you have any leftovers, they microwave most satisfactorily.

Ingredients
175g/6oz soft unsalted butter, plus extra for greasing
50g/1¾oz full-fat Greek yoghurt
150g/5½oz caster sugar
100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free)
75g/2¾oz ground almonds
pinch of fine sea salt
1½ tsp baking powder (gluten-free if necessary)
3 large free-range eggs, at room temperature
1 large lemon, zest only
2 tbsp undiluted elderflower cordial
double cream, to serve

For the drizzle
100ml/3½fl oz undiluted elderflower cordial
3 tbsp lemon juice

Method
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter.

3. Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor.
4. Finely grate in the zest of the lemon and blitz until you have a thick batter.
5. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined.

6. If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt.
7. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder.
8. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients.
9. Finally, beat in the elderflower cordial.

18. Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown.
19. Check after 20 minutes and loosely cover with foil if it’s getting too dark.

20. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug.

21. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup.
22. Eat warm with double cream.

[Vaughan]

Easy Lemon Drizzle Cake

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves: 8–10

This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids.
This recipe makes a lemon drizzle loaf, but if you want to you can make a lemon cake in a different shape.

Ingredients
225g/8oz unsalted butter, softened, plus extra for greasing
225g/8oz caster sugar
4 free-range eggs
225g/8oz self-raising flour
1 unwaxed lemon, zest and juice
85g/3oz icing sugar

Method
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.

3. Tip the remaining butter and caster sugar into a food processor and blend for a few seconds.
4. Add the eggs one at a time, blending after each addition.
5. Add the flour and lemon zest and blend until smooth.

6. Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.

7. Meanwhile, stir together the lemon juice and icing sugar.
8. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti.
9. Drizzle over the icing, set aside for a few minutes, and serve.

Recipe Tips
To freeze the lemon drizzle cake, make the cake up to step 6 and once baked, allow the cake to cool completely.
Wrap in a double layer of clingfilm and freeze for up to 3 months.
Defrost at room temperature, wrapped, for 3 hours.
Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.

Grating Lemon Zest
https://www.bbc.co.uk/food/techniques/grating_lemon_zest

[Vaughan]

Classic Victoria Sandwich Sponge.

Prep:40 mins
Cook:20 mins
plus cooling
Cuts into 10 slices

Ingredients
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Method
STEP 1
Heat oven to 190C/fan 170C/gas 5.
Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

STEP 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4
Bake for about 20 mins until golden and the cake springs back when pressed.

STEP 5
Turn onto a cooling rack and leave to cool completely.

STEP 6
To make the buttercream filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

STEP 7
Spread the buttercream over the bottom of one of the sponges.
Top it with 170g strawberry jam and sandwich the second sponge on top.

STEP 8
Dust with a little icing sugar before serving.
Keep in an airtight container and eat within 2 days.

[Vaughan]

Ultimate chocolate cake

Prep: 30 mins – 40 mins
Cook: 1 hr – 1 hr and 30 mins
Plus baking and cooling time
Cuts into 14 slices

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Ingredients

For the chocolate cake
200g dark chocolate (about 60% cocoa solids), chopped
200g butter, cubed
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk

To decorate
50g grated chocolate or 100g curls.

For the ganache
200g dark chocolate (about 60% cocoa solids), chopped
300ml double cream
2 tbsp golden caster sugar

Method
STEP 1
Heat the oven to 160C/fan 140C/gas 3.
Butter and line a 20cm round cake tin (7.5cm deep).

STEP 2
Put 200g chopped dark chocolate in a medium pan with 200g butter.

STEP 3
Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

STEP 4
Warm through over a low heat just until everything is melted – don’t overheat.
Or melt in the microwave for about 5 minutes, stirring halfway through.

STEP 5
Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

STEP 6
Beat 3 medium eggs with 75ml buttermilk.

STEP 7
Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

STEP 8
Pour this into the tin and bake for 1hr 25 – 1hr 30 mins.
If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

STEP 9
Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
Cut the cold cake horizontally into three.

STEP 10
To make the ganache, put 200g chopped dark chocolate in a bowl.
Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

STEP 11
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth.
Cool until it is a little thicker but still pourable.

STEP 12
Sandwich the layers together with just a little of the ganache.
Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

STEP 13
Decorate with 50g grated chocolate or 100g chocolate curls.
The cake keeps moist and gooey for 3-4 days.

[Vaughan]

Classic Scones with Jam & Clotted Cream

Prep: 5 mins
Cook: 10 mins
Serves 8

You can have a batch of scones on the table in 20 minutes with Jane Hornby’s store cupboard recipe, perfect for unexpected guests.

Ingredients
350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
Optional – squeeze lemon juice in the milk to sour it slightly.
Beaten egg, to glaze

To serve
Jam and clotted cream

Method
STEP 1
Heat the oven to 220C/200C fan/gas 7.
Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

STEP 2
Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
Stir in the caster sugar.

STEP 3
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

STEP 4
Put a baking tray in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

STEP 5
Scatter some flour onto the work surface and tip the dough out.
Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.
Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
Plunge into the dough, then repeat until you have four scones cut out.
You may need to press what’s left of the dough back into a round to cut out another four, so 8 rounds in total

STEP 6
Brush the tops with a beaten egg, then carefully arrange on the hot baking tray.
Bake for 10 mins until risen and golden on the top.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

If freezing
If freezing, freeze once cool.
Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

RECIPE TIPS
1. Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used in scones but sometimes tricky to find. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.

2. Scones are so quick to make. A good tip is using warm milk.

3. TOWERING TALL. For toweringly tall scones, always pat the dough out a bit thicker than you think you should. Pat rather than knead because scones are essentially a sweet soda bread and like other soda breads, will become tough when over-handled.

4. Kick-start the scones’ rise with a hot baking tray and don’t leave the dough sitting around.

5. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

Cornwall versus Devon way of eating a scone.

This has been part of many a debate…

Traditionally, the Cornish method is to split the scone in two, spread the jam and then add a spoonful of clotted cream, because apparently jam smothers the taste of the cream when applied the other way round.

In contrast, the Devonshire method is to split the scone in two, but cover each half with clotted cream then jam. The thinking behind this method is that cream is a dairy product, like butter, so it makes sense for the cream to go first.

So, which is right?
Depends which part of the UK, you live in but either way, you choose and enjoy.

[Vaughan]

Classic cheese scones

Prep: 15 mins
Cook: 20 mins
Makes 5-6

Indulge in some cheese scones for afternoon tea or as part of a picnic. They’re also great served alongside soups and you can freeze them for later use

Ingredients
225g self-raising flour, plus extra for dusting
pinch of salt
pinch of cayenne pepper
1 tsp baking powder
55g chilled butter, cut into cubes
120g mature cheddar, grated
90-100ml milk, plus 1 tbsp for glazing

Method
STEP 1
Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside.
Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.

STEP 2
Add the butter to the bowl and combine with your fingertips to make breadcrumbs.
Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed.
Try not to mix too much as the heat from your hands may start to melt the butter.

STEP 3
Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough.
Do not pour in all the milk at once as you may not need it all to get the right consistency.

STEP 4
Lightly flour a surface and roll out the dough to approximately 2cm thick.
Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment.
Glaze with a little milk and sprinkle with the remaining cheese.
Slide onto the hot oven tray.

STEP 5
Bake in the oven for 15-20 mins or until golden brown and cooked through.
Serve with butter and a knife.

[JessiCapri]

Jessi’s Lemon Chicken

Anyone who has ever eaten this at my house refuses to leave without the recipe. So here it is for your enjoyment.

Ingredients
3 or 4 fat Chicken Breast Cutlets
3 Lemons
5 to 6 cups Chicken stock (I like Goya powdered chicken boullion as it’s low in salt and still tastes good.)
Flour / Wondra
Parsley
Eggs
Chicken Seasoning (your favorite. I make my own. See next recipe)
Olive Oil
White Wine

If Chicken cutlets are fat (hopefully) slice them in half to make them thinner. Then pound them using meat tenderizing hammer. I put them in a zip lock bag and pound them individually. Don’t over pound. When done set them aside.

Beat 4 or 5 eggs and put them in a deep dish. Put flour in another disk.

Heat up a large skillet and add enough olive oil to cover the bottom of the pan then add a little extra. Heat the skillet to hot and then back it off a touch.

Dip both sides of the cutlet in the flour, then the egg and again in the flour. Put the prepared cutlet in the hot skillet and fy until golden brown. Takes about 3 to 4 minutes per side. Take the cutlet out and put in a dish lined with paper towel to absorb extra oil. Set aside and repeat process till all cutlets are cooked. You may need to add some oil to the pan along the way.

Once you are done cooking the chicken carefully pour off the exta oil in the pan into a heat safe cup to be discarded later after it cools. Return the skillet to the heat and ad a cup of your choice of white wine. Let the wine boil down and reduce to about 1/2 of a cup.

Add 5 to 6 cups of chicken stock. The amount of stock you add depends on the amount of sauce you desire. Start with 5 or 6 cups this time then adjust in the future. Bring to a moderate boil. Sprinke a little of your favorite chicken seasoning at this point. Not to much and very much to taste. The amount you use is up to you and it depends on how much flavor is in your stock.

Add the sliced up lemons, making sure to remove the seeds. Let slow boil for about 10 minutes or until the lemons have fallen apart. Use a fork to gently help the process along. Remove the spent lemons and discard.

While the stock continues to simmer add about 3 or 4 tablespoons of Flour or Wondra (if you used 5 cups of stock use 3 tablespoons. if 6 cups use 4 tablespoons) into the skillet making sure to continually stir the mixture so the flour or Wondra does not clump up. Wondra is just a very fine flour and has less chance of clumping. If have clumps its no problem just keep working it with a whisk until it blends out.

Add 2 tablespoons of butter and continue to mix well. Lower heat and let it bubble for a good 5 to 10 minutes letting the sauce thicken.

Add the chicken cutlets back into the skillet and cover them in the sauce. Let them warm through in the sauce for 5 minutes. Remember the longer you let the sauce simmer the thicker it will get.

Sprinkle some parsley on the top.

Serve with your favorite rice and vegetable. I suggest steamed asparagus

[JessiCapri]

Jessi’s Favorite Chicken Seasoning

Yes, of course you can buy some pre made but most likely you already have all the ingredients to make this amazing seasoning already in your pantry and who knows how fresh the pre made seasonings are. Seal this in an air tight container and it can remain fresh for at least 3 months.

Ingredients

1 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Dried Thyme
1/2 teaspoon Ground Mustard
1/2 teaspoon Dried Basil
1/4 teaspoon Ground Pepper
1/4 teaspoon Red Pepper Flakes
1/4 Sea Salt
1/4 teaspoon Paprika
1/2 teaspoon Brown Sugar

Place all ingredients into a glass container or a mason jar.
Stir and shake well till completely blended.
Seal and store in a cool dry place.

If using as a rub a good rule of thumb is 1 tablespoon of seasoning per 1 pound of chicken or 1 teaspoon per chicken breast. Once rubbed into the chicken let sit for 15 minutes and then cook using your favorite method. Excellent for grilling!

[JessiCapri]

An oldie but a goodie.

[Vaughan]

Easy Lamb Dhansak

Love the lamb dhansak you get in your local curry restaurant? Now you can make it at home with this easy peasy Homemade Lamb Dhansak fakeaway recipe!

PREFER CHICKEN?
If you prefer chicken to lamb, simply swap the diced lamb for diced chicken thigh… otherwise follow the recipe exactly as written.
You could also use beef, or even pork, instead of lamb if you prefer.

Course Curry, Main Course
Cuisine British, Fusion, Indian
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 375kcal

Ingredients
Metric – US Customary
1 tablespoon olive oil
1 onion diced
3 cloves garlic crushed or grated
2 cm ginger grated
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons garam masala
400g (14 oz) chopped tinned tomatoes
400ml (14 oz) water (use the empty tomato tin to measure this – 1 tin=400ml)
100g (3½ oz) red lentils
Salt and pepper to taste
600g (1¼ lb) diced lamb leg (Can replace with chicken or other meat if you wish)
1 red (bell) pepper chopped into bitesize pieces (See Note 1)
1 green (bell) pepper chopped into bitesize pieces (See Note 1)
2 tablespoons fresh coriander leaves (cilantro) roughly chopped – plus extra for garnish

Instructions
1.Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
2. Place the oil and diced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
3. Add the garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala, and gently fry, stirring frequently, for 1 minute.
4. Add the tinned tomatoes, water, lentils, salt, pepper, diced lamb and chopped peppers. Stir and bring to the boil.
5. Put a lid on the pan and place in your preheated oven (see Note 2).
6. Cook the curry in the oven for 1 hours 30 minutes, checking occasionally to make sure it’s not getting dry.
(If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
7. Remove from the oven and stir in the fresh coriander (cilantro).
8. Garnish with extra fresh coriander leaves
9. Serve with pilau rice and naan bread.

Notes
1. Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
2. Use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
3. Suitable for freezing.

[Vaughan]

Pilau Cauliflower Rice (Vegan)

A lighter, but no less tasty version of the Indian classic, this Pilau Cauliflower Rice is an ideal accompaniment to all kinds of curries. Not only is it low in carbs and calories, but it is also gluten and dairy free and suitable for vegetarians and vegans – plus a great way to get an extra portion of veggies into your life!

Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 100kcal

Ingredients
Metric – US Customary
400g (14 oz) cauliflower
1 tablespoon olive or coconut oil
1 large white onion sliced
1 teaspoon cumin seeds
½ a stick of cinnamon
4 cardamom pods bashed
2 cloves
1 teaspoon ground turmeric
½ teaspoon salt
2 bay leaves
100g (¾ cup) frozen peas

Instructions
1. Start by whizzing up your cauliflower in a high speed blender or food processor until it resembles rice.
Alternatively chop the cauliflower finely with a knife or grate using a coarse grater.
2. Place the oil in a large frying pan or wok and add the sliced onion, cumin seeds, cinnamon, bashed cardamom pods, cloves, turmeric, salt and bay leaves.
3. Cook on a low heat for 5 minutes until the onions are very soft but not brown, stirring occasionally.
4. Add in the cauliflower and frozen peas and stir to coat them in the onions and spices.
5. Turn the heat up and cook for a further 3-5 minutes until the cauliflower is soft and just starting to brown in places and the peas are warm.
6. Turn the heat off and serve with your favourite curry.

Notes
Not suitable for freezing.

[Vaughan]

PLAIN CAULIFLOWER RICE

Plain Cauliflower Rice is a recipe you NEED to have in your repertoire. This easy side dish is packed full of goodness, yet low in carbs, calories and fat… and it takes less than 10 minutes to make! Perfect for when time is short, but you still want to eat well.

WHY IS CAULIFLOWER RICE SO GOOD FOR YOU?
Cauliflower rice counts as one of your 5 a day and is packed full of goodness! It’s a source of antioxidants and choline (an essential nutrient we need for mood, memory and recall), rich in sulforaphane (which can reduce your risk of cancer), high in fibre and contains many nutrients, including vitamin C, vitamin K, Vitamin B6, folate, pantothenic acid, potassium, manganese, magnesium and phosphorus.

It’s very low in calories (only 25 calories per 100g!) as well as being low carb and low in fat… so perfect if you are looking to cut down, without missing out on flavour!

HOW TO ‘RICE’ A CAULIFLOWER >#
The quickest and easiest method is to simply grate the cauliflower on the large holes of a box grater.
It’s quick and easy and you can just throw the grater into the dishwasher afterwards. Better still, you get the perfect texture!

If you prefer, you can use a food processor, but this method actually takes LONGER than grating it by hand (because you have to chop the cauliflower up first, then feed it slowly into the processor – plus it’s more faff to wash up!)… and if you are not careful it can cut the cauliflower up a bit too finely… so texturally it’s not really like rice any more. Grating is best.

Course: Side Dish
Cuisine: American, British
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4 people
Calories: 25 kcal

Ingredients
1 medium cauliflower (roughly 400g / 14 oz)

Instructions
1. Grate the cauliflower on the large holes of a box grater (or use a food processor, if you prefer).
2. Place a wok (or large non-stick frying pan) over a medium-high heat for one minute.
3. Tip the cauliflower into the wok and stir-fry for 2 minutes or until the cauliflower is piping hot.
4. For extra flavour, stir less and allow the cauliflower to brown slightly – this will give your cauliflower rice a slightly richer, nuttier flavour, reminiscent of roasted cauliflower.

Notes
Suitable for freezing.

[Vaughan]

MUSHROOM PILAU RICE

This super easy mushroom version of pilau rice is ready in just 25 minutes and is virtually foolproof! But there’s absolutely no compromise on flavour – this recipe is a real crowdpleaser.

Course: Rice Side Dish
Cuisine: British, Fusion, Indian
Prep Time: 3 minutes
Cook Time: 17 minutes
Steam Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 346kcal

Ingredients
Metric – US Customary
25g (¾ oz) butter (you can use ghee or 2 tablespoons of olive oil, if you prefer)
1 onion sliced
100g (3½ oz) chestnut mushrooms diced (See Note 1)
1 cinnamon stick
4 cardamom pods gently bashed to open
2 cloves
1 teaspoon ground turmeric
½ teaspoon salt
2 bay leaves
300g (1½ cups) basmati rice
600ml (2½ cups) boiling water

Instructions
1. Melt the butter very gently in a medium-sized saucepan.
2. Add the sliced onion, stir and cover with a lid. Cook on a low heat for 5 minutes until the onions are soft but not brown, stirring occasionally.
3. Turn the heat up to high and add the diced mushrooms – fry for 2-3 minutes, stirring frequently, until the mushrooms and onions are lightly browned.
4. Turn the heat back down and add the cinnamon stick, bashed cardamom pods, cloves, turmeric, salt and bay leaves.
5. Fry gently for 2 minutes, stirring occasionally. (Add a small splash of water if it gets too dry.)
6. Add in the basmati rice and stir to coat the rice in the onions, mushrooms and spices.
7. Pour in 600ml (2½ cups) boiling water and bring back to the boil.
8. Cover with a lid and turn the heat right down. Continue cooking for 8 minutes or until all the water is absorbed. (See Note 2.)
9. Turn the heat off completely (take the saucepan off the burner if you are using electric), but leave the lid on.
10. Allow the rice to steam for 5 minutes.
11. Serve with your favourite curry – eg Beef Curry. (Next Recipe)

Notes
1. This recipe will work with regular mushrooms, or indeed almost any kind of mushroom. However, for best results, use chestnut mushrooms.
2. Rice cooking times do vary, so be sure to check packet instructions. If you find your rice is not sufficiently cooked after following the instructions above, simply add a little more water (if necessary) and cook a little longer. However, take care not to overcook!
3. Suitable for freezing. (Take care to follow food safety guidelines when it comes to freezing, defrosting and reheating cooked rice.)

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