From roasting grapes and using up a whole cauliflower, to making the most of mushrooms and preserving citrus, these recipes by Cornersmith’s Alex Elliott-Howery and Jaimee Edwards are ones to savour year round.
“Baking vegetables in a cheesy béchamel is very decadent. This cooking technique suits all sorts of vegetables, and it is also a wonderful way to turn the fibrous parts of vegetables into velvety, creamy bites. We use the whole cauliflower– leaves, stems, the lot. The leaves and stems are fibrous, but sauté them into submission and they will give you great texture and flavour. Serve with a light green salad for a yummy easy dinner.” – Jamiee Edwards and Alex Elliott-Howery
“Roasting fruits not only disguises any imperfections, it also intensifies the flavour. You can make these with grapes you’ve just bought, or ones that have been sitting in the back of the fridge for a few weeks. Once roasted, they are rich and tangy and sweet and salty, and an excellent addition to salads and slaws, or served with goat’s cheese or roasted meats.”
Store citrus all year round with this delicious recipe.
