What I've been cooking #14: Tin Can Magic by Jessica Ellis Dennison

Since we went into lockdown, back in April, I have been trying to keep a well stocked store cupboard. Those first few weeks when I struggled to buy anything in the supermarkets will forever be ingrained into my brain. It was awful and made me feel glad I often used to buy random tins so that we could have a nourishing meal. Now I have made sure I keep a larder stocked with things that are actually useful. Hannah had been raving about Tin Can Magic for a while and as we went into lockdown I took the plunge and ordered it. Jessica is the founder of 27 Elliotts in Edinburgh championing seasonal ingredients. Her book is full of recipes detailing how to jazz up store cupboard tins including tomatoes, coconut milk, lentils, anchovies and sweetcorn. I love that each recipe comes with a list of substitutions so you can mostly always make the recipes based on what you have indoors. Everything is so simple to make and has tasted delicious so far. I can't quite believe what she is able to make to a humble tin of tomatoes!

Spiced lamb and tomato flatbreads
I think this is my favourite recipe so far. I subbed the mince lamb for some beef as that's what we had in the freezer. I also defrosted some homemade naan from the freezer for the flatbread. This was so simple to put together and the flavours were utterly delicious. The slight heat from the mince paired perfectly with the cooling mint yogurt. I left the yogurt slightly chunky to help add some texture. It hardly took any time at all so would be great for a midweek dinner.

Indian-style creamed corn with naan, coriander and toasted spices
After eating this I think there is such a thing as too much sweetcorn. A can of sweetcorn each seems like a mountain, It was nice but it didn't blow me away. I think it was a little bit too sweet for my tastes. I did really enjoy the Indian-style flavours though.

Chilled chilli tomato noodles with crispy garlic and sesame
Anything that uses miso and I am there holding my bowl out for it to be filled up. This was so good. All of the flavours went together perfectly. I wish I'd used thicker noodles to help soak up the sauce better. This is such a quick dish and takes less than 20 minutes before you're sitting down and scoffing every last scrap. The toppings really do make it so make sure you do them all.

Carrot and thyme sausage braised lentils
Ah this was the best! The leftover dijon aioli is great in a sausage sandwich the following day. We bought some caramelised red onion sausages from our local butcher and they were superb in the dish. I've recently become a massive fan of tinned lentils as they only need to be warmed through. Great if you're a bit time poor and starving hungry!

Tomato and chilli lentil Dahl with quick tomato and lime pickle
I loved the pickle and wished I had doubled the recipe. It was delicious! Once again such simple tins (coconut milk, tomatoes and lentils) made such a flavoursome meal. I'll definitely make this one again as it was so simple. It says it feeds two but we got four portions out of it so it will be good for prepping lunches for the week. It reheats wonderfully!

Tomato and red wine braised aubergine
This was another great dish! I loved the richness the red wine added to the aubergine. I served it with some homemade sourdough which was perfect for mopping it up. Make sure you proper char your aubergines to get them extra smokey as this really does make a difference to the dish.

Roasted pepper, tomato and lentil soup
There was way too much smoked paprika in this for my personal tastes. I think I would reduce to use a tablespoon because my poor taste buds can't handle it! I used a jar of mixed yellow and red roasted peppers to help make the process a bit quicker. The portions are pretty big and I think you'll get at least five bowls out of this, making it great for meal-prepping!

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What I've been cooking #13: East by Meera Sodha

It's no secret that I'm a huge fan of Meera Sodha. I have all her cookbooks and religiously read her vegan column in the Guardian each week. I'm not sure why it took me so long to order her newest offering East but I finally did a week before the UK went into lockdown. What a great purchase it turned out to be! I'm lucky that I have a well-stocked larder so have most of the cupboard essentials listed in the book. I just need to order in fresh food. Thank the lord for veg box deliveries eh? The cookbook is all vegetarian or vegan with lots of recipes coming from her Guardian column. They aren't the most authentic recipes but rather a riff on recipes from all over East Asia. Meera just has a knack for writing recipes for the home cook. They always work so unbelievably well and she really does know what flavours go together. I know this is a cookbook I'm going to pull out time and time again. The pages are already well loved!

Honey, soy and ginger braised tofu
Up until we went to Malaysia last February I always avoided Tofu like the plague. I was convinced it wasn't for me. Then I had it fried and suddenly everything changed. Smother it in cornflour, fry it in batches and you'll be greeted with something incredibly addictive. I added the extra step of coating it in cornflour in this recipe and it made all the difference. The sauce was sweet and spicy thanks to addition of gochujang, fast becoming one of my favourite things to add to a dish. I served it with roasted purple sprouting broccoli and some brown rice. As soon as I took my first bite, I vowed to make it again.

Paneer, tomato and kale saag
Admittedly I kept things fairly traditional and used spinach instead of kale. I had loads in the freezer and didn't want to make an unnecessary trip to the shops to buy kale. I love cooking curry, eating curry and the smell of curry. It just feels so homely to me and proper comfort food. I'd have it everyday for dinner. I've only recently been cooking with paneer at home but I'm addicted to the cheese. I served this with some pilau rice and it was delicious. I halved the recipe for two people but kept the same qualities for four with the sauce. I like my curries to be very saucy! I'd love to try it with kale to see how it differs.

Sun House chilli eggs
Wow this had a kick to them! I love any type of baked eggs and as soon as I saw this recipe I knew I had to try it out. I loved the fact it wasn't as saucy as other baked egg dishes and the addition of cheddar cheese was a game changer.

Mushroom bao
I made bao. I can't quite believe it! Five years ago I didn't even know how to boil pasta, I started baking then moved into teaching myself to cook a few years later. It still blows my mind when I manage to create something edible and delicious! These turned out to be quite fat and in hindsight I should have rolled them a bit thinner and made the recommended 10 rather than eight. But I am so happy with out they turned out and it was fab to use the bamboo steamer I treated myself to in lockdown. I couldn't believe how simple these bao were to make. Meera's instructions were flawless!

Black-eyed bean and chickpea usal
I added extra broth to this so that I had more to dip my bread into. This didn't wow me at all and I think it's the recipe I enjoyed the least. It just didn't spark any joy and I didn't immediately think I wanted to make it again after I had finished. To me, that is always a good sign of any recipe.  It's great to use up those tins at the back of your cupboard and it does make a quick, simple lunch.

Sodha family masala omelette
I made this for lunch to eat alongside a simple mixed, green salad. As always I do the full recipe and we eat it over two days.  I subbed in Kasmiri chili powder for the green finger chilli and dried coriander leaf for fresh as that is what I had in the house. We've got to work with what we've got! I preferred the Sun House chilli eggs and would suggest you make that one instead.

Kimchi fried rice
Kimchi is one of those ingredients that I always pick up if I see it in our local Asian supermarket. It's such a great store cupboard essential and you can make so many different types of dishes with it. I love the tang of the fermented cabbage. Fried rice is pure comfort food isn't it? This version lives up the expectations I gave it. I loved it! I imagine it'll be even better as leftovers the next day. Definitely do not skip the fried egg on top!

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Five cookbooks helping me get through the pandemic

My secret cookbook obsession is not a secret. It's hard to put into words just how much I love them. I love how the transport me to a faraway place and I am obsessed with the stories which come with each recipe. Food is so personal and so deeply ingrained into all cultures. I read them like novels and my favourite thing to do on a weekend afternoon is to read one cover to cover, making notes and googling the history behind each dish. However, I fear one day the house may collapse under the strain. They are in my kitchen, on my coffee table, under my bed, in my loft and hiding in the spare bedroom. One day I will get my dream kitchen with a library attached to house all my 300+ cookbooks. One day.

I have been a demon in the kitchen since we went into lockdown in the U.K. Cooking and baking is the only thing which seems to be keeping me sane right now. According to social media, it seems to be the same for a lot of you out there. Despite owning far too many cooking than a normal person should, I seem to be going back time and time again to the same ones. The cookbooks where I can pick any recipe at random and know it will always be a corker. The books with unidentified splashes on them, turned over pages and ineligible notes scribbled over the copy. They are the books which bring me comfort. Here are my top five cookbooks I wouldn't be without during a pandemic. What are your favourite cookbooks?

1. Ottolenghi's Simple
I simply adore this book and have done since I first got my grubby paws on it. I should really make that lemon and blueberry loaf cake again. There are a surprisingly good amount of recipes which can be made with store cupboard essentials and I have been taking full advantage of them. I've been really enjoying making the vegetable side dishes to enjoy with a BBQ in this warm weather.  Apart from the avocado butter, which was not worth the faff, everything I have cooked has come out perfect. Ottolenghi just has such a special way with flavours and he can do no wrong in my eyes. He is probably the food writer who I refer to the most in my cooking. We are an Ottolenghi household haha!

2. Meera Sodha's East
Admittedly I am cooking lots from this book because I am going to be reviewing it soon for my blog. But even if I wasn't, I would still be religiously flicking through the pages to hunt for something to cook. I didn't think anything would come close to my Fresh India book but Meera seems to have done it again with her latest offering. I love the fact she takes inspiration from all over Asia, putting her own spin on them. I am still raving about her mushroom bao. I can't believe I made bao! I just adore how she always puts fresh produce at the forefront of all her recipes. I feel we need all the veg in a time like this!

3. Rachel Allen's Home Baking
I love to bake and have never had as much time on my hands as I have now. So I seem to be baking non-stop! This is my favourite baking book. There is such a great range of bakes, from easy peasy to quite the challenge.  I love the combination of flavours she chooses. Her date and banana bread is a great riff on a classic. Over the next couple of weeks I want to try my hand at tackling the biscuits chapter. I don't really make many biscuits or cookies so would like to expand my repertoire.

4. Dishoom cookbook
Oh how I miss the London restaurant scene! Alas I shall have to just recreate it in my own house. This is such a beautiful cookbook, if not one of the most beautiful I own. It almost reads like a novel and the stories inside it are perhaps better than the recipes. It's given me such a yearning to visit Mumbai and see it for myself. The recipes are far from simple. But if you're looking to lose yourself for a few hours in your kitchen then this is the book for you. Some of the ingredients are obscure, unless you love to cook so you may have them, but they can easily be ordered online.

5. Meera Sodha's Fresh India
Two Meera books in one list! Can you tell I have a favourite? If you love India food then your collection really isn't complete without this in your collection. The ingredients are always so easy to find, recipes are easy to follow and there is a emphasis on vegetables. All three things which are essential in lockdown cooking. I haven't actually attempted anything from her pudding chapter so need to make that my mission over the next few weeks!

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#52recipes: recipes 42 - 46

Alison Roman's baked eggs with chickpeas and chorizo from Dining In

Chickpeas are my boyfriends nemesis so obviously I try to cook them in lots of different ways to try and make him come to his senses. I hit the jackpot with this recipe! Connor told me this was his favourite way of eating them. I think the crispness really helped, it gave them a lot of texture. We enjoyed it for dinner with lots of crusty bread. Baked eggs just aren't for breakfast!

Ottolenghi's aubergine and lamb koftas

These made me feel like a pro! It tasted just like a dinner I'd pay for in a restaurant. The end result of the koftas was juicy and flavoursome. The aubergine salsa was a fantastic finishing touch and really bought the dish together. I'd definitely make this again if I was looking to impress anyone!

Meera Sodha's Gardener's World pilau from Fresh India
We ended up just having this on it's own without any curries to accompaniment it. It was really filling and works just as well as a main meal as it would as a side. It tasted really fresh and was the perfect dish for a balmy summer's evening. The leftovers made a great packed lunch for the next day.

Ottolenghi's tahini and halva brownies
I cannot say enough about how delicious these were! They are up there as my favourite brownies I have ever made. Halva and chocolate are a match made in heaven. They were perfectly gooey and I loved the double nutty taste of the halva and tahini together. Why isn't tahini used more in baking? It's a revelation! 

Ottolenghi's chilli fish from Simple

It's not often I come across what I would class as a dud from the world of Ottolenghi but this chilli fish was disappointingly average. There was hardly any heat to it and it was just a bit bland. The overriding taste was of tomato and it just wasn't what I was expecting from this dish. Definitely not one I'll be in any rush to make again.

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What I've been cooking #11: Nothing Fancy by Alison Roman

I am sure I have mentioned this before but I am obsessed with anything Alison Roman cooks. I am constantly watching her videos on youtube, follow along with her stories and always looking for any excuse to cook one of her recipes myself. I just adore all the flavours she puts together. She just knows what works. Nothing Fancy is her newest cookbook concentrating on entertaining friends and family but without any of the stress which can come with it. The book is about 'having people over' rather than entertaining. The recipes can easily be halved but I usually cook them as they're written then enjoy leftovers for a few days. I really couldn't recommend this book more and it is one I refer to at least once a week since I have had it. It is a beauty of a book!

Lemony turmeric tea cake
I have made this twice now and it is still one of my favourite lemon cake recipes. The trick is to really slice the lemons thin before you put them on top of the batter as they are prone to sinking. It gives you a bit of a sour shock when you bite into the cake and come across a sunken lemon. The numeric colours this a vibrant shade of yellow which makes a great talking point when you cut into it.   The sponge is so soft and light thanks to using yogurt in a cake,

Tiny, salty, chocolatey cookies
These didn't turn out very tiny in the end! But they were delicious. They had a brownie texture rather than a traditional cookie one. They come out of the oven extremely soft and are still quite delicate by the time they harden up. I think this is why Alison suggests to make them as small as you can. You need smaller balls than you think as they are prone to spreading!

Overnight Focaccia
This was not as quick as I first imaged it would be, it has a lot of proving time! But it was absolutely worth the extra effort as it was delicious. Next time I would add more red onion and maybe some rosemary. It's a great recipe to make on a Friday night to enjoy over the weekend. You can have it dipped in a pasta sauce, as a sandwich or used to dunk into a soup.

Sticky roasted carrots with citrus and tahini
I love a honey roasted carrot and this is basically a step up from them with maple syrup being used instead of honey. I loved the use of tahini although my boyfriend did find it a bit overpowering. Alison really knows when to add citrus to a dish to give it an almighty kick. This will be great served with some grilled fish or as part of a Sunday roast.

Slightly sticky walnuts with sesame and sumac
I made these for our New Year Eve's gathering and they went down a treat! The walnuts were so incredibly moreish and I loved the sweetness of the maple syrup with the slightly tart flavour of the sumac. I would definitely make these again when I host a dinner party. They'll be great to shove on the table for guests to nibble as you're finishing up in the kitchen with dinner.

Labne with sizzled spring onion and chilli
I made this to take round a friends evening when she invited a couple of us round for a catch up. It was really simple to do and very refreshing. I couldn't get the oil to go a bright orange like the book. But I read in reviews that not many people could so I don't feel as bad now! I would definitely make this again if I had some friends over. It makes a nice change from hummus.

Slow roasted oregano chicken with buttered tomatoes
Ever since I first picked up this book I had been dying to try the cover image. Hannah gave me the push to finally cook it! This was great. The chicken was really juicy and I loved the buttery tomatoes. It isn't my all-time favourite roast chicken recipe but I would definitely recommend trying it out.

Spicy pork meatballs in brothy tomatoes and toasted fennel
I didn't get a picture of this as it was pretty dark by the time this was finished. But I have to recommend you make this! We ate it with huge hunks of bread and it was one of our favourite dishes from the book. It was the ideal dish for a dark, winter's night and I imagine it will work just as well in the warmer months. It felt very indulgent yet not too heavy.

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#52recipes: recipes 37 - 41

 

Kimchi and gochujang noodles from Bon Appetit
I saw this about three times on Instagram and took it as a sign to make it! I had randomly picked up some kimchi from our local Asian supermarket so had this languishing in my larder. I overcooked the noodles but this was so incredibly simple to throw together - making it perfect for a weeknight. It had just the right amount of heat and was so addictive, Definitely one I'm going to add to my bank of recipes..

Ottolenghi halva and walnut loaf
Halva is one of those ingredients I had no idea even existed until mid 2019. But I've discovered it's a great ingredient for baking to help bring something extra to the cake. This Middle Eastern sesame and honey sweet treat is very sweet by itself. But it really comes into its own when you bake with it. It helps to add a great nutty flavour. I'd say it's kinda like tahini. I can't wait to use it in more bakes. I'd highly recommend this recipe if you haven't popped your halva cherry. It'll make you fall in love with it!

Roasted red pepper hummus from BBC Good food
I love Hummus and swear by this recipe on Jamie Oliver's website made by blogger Leyla. But for a girls night I wanted to try something different. I came across this red pepper hummus recipe on BBC Good Food and decided to give it a shot. It was a bit of a labour of love as I decided to roast the peppers myself rather than buy them ready-roasted but it worth it. It's still not as nice as my normal hummus but was still delicious with lots of crisps dipped in it!

Meera Sodha's cucumber and mint raita from Fresh India
I genuinely think this book was my most used of 2019 and I'm still excited by it to try even more recipes. I want to make more of her snacking recipes and this raita was a start! It was unbelievably simple to do, hardly took any time at all. It tasted really refreshing and is delicious on warm summer evenings.

Diana Henry's Mumbai toastie from Simple
I couldn't find a photo of this which is a shame as it was stunning. I absolutely loved it and still can't quite believe I have yet to make it again! Over the last year I have really started to enjoy making more of an effort for breakfast at the weekend. It feels so indulgent when I only have wheetabix during the week at my desk. This was like a pimped up version of a cheese toast - the added chilli was a revelation.

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#52 recipes: Recipes 32-36

I'm fully aware that the end of the year is nearly up and I've only blogged 36 recipes when I have indeed already smashed my 2019 goal of trying 52 new recipes. I am going to keep posting about them well into 2020 as I'm pretty proud of myself! This year I tried 77 different recipes from a variety of cookbooks, newspaper columns and blogs. Some were a complete disaster and some became staples which I cooked time after time. I really have enjoyed experimenting and have surprised myself with some recipes I've managed to make edible. I've discovered my favourite cuisine to cook at home is Indian and south-asian dishes. I find curries so comforting and as we've been trying to eat more vegetarian food, it's the best cuisine in my opinion to make vegetables taste absolutely delicious. Cooking and baking are something I use to help unwind after a long week or to relax over the weekend. The kitchen really has become my happy place!

Diana Henry's Goan Fish Curry from Simple
I'm not usually a huge fan of fish curries, preferring lamb and vegetarian. But Simple is a book I feel in love with this year so anything Diana Henry suggested, I was going to attempt to make. I completely misjudged my spice tolerance with this and got a bit heavy handed with the chilli. But this was so tasty and completely worth the punt. Pretty quick to make on a weeknight, it tasted really fresh and light. Definitely one I have bookmarked again for the future.

Meera Sodha's swiss chard and potato curry from Fresh India
Meera can do no wrong in my books and I must make something from her column and cookbooks at least 3-4 times a month. I think this is the book I use the most from at home. Pretty obvious when you take in the curry splattered pages! This beautifully brightly coloured curry was made to use a lunches throughout the week. It heated it really well in the microwave and helped us feel like we were getting a huge chunk of our five-a-day. The potatoes helped it to feel filling so we didn't need any rice or naan.

Alison Roman's chocolate banana bread from Dining In
I have mentioned this many times before but I'll say it again. Alison Roman is one of my all-time favourite food writers and I'm so glad I discovered her this year. Her two cookbooks have become staples in my collection. I have made banana bread more times than I care to remember so am always on the lookout to add some tweaks. Alison's version is pretty dense and very rich. A small bit will go a very long way!

Anna Jones carrot dal from her Guardian column
I make this at least once a week because we always seem to end up with carrots in our veg box. This helps us to use up a fair few! It's so easy to make and I've now adjusted it to exactly how we like it. It is great for midweek lunches and is a great way to get some of your five-a-day. A great shout if you need a boost of veg after the festive period.

Meera Sodha' shredded roti wth cabbage and carrots from Fresh India
This feels like a strange combination to me and wasn't anything I would ever have put together if I hadn't read it in a cookbook. But the combination works so well! It deliciously has the right amount of stodge and is the ultimate comfort food on a gloomy, rainy evening. It tastes just as nice cold as it does warmed through. I like to leave the carrots to have a little extra crunch to help to add some texture.

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#52 recipes: Recipes 27-31

Pondicherry toast from Meera Sodha's Guardian column
I'm sure I've mentioned this before but Meera is one of my all-time favourite cookbook writers and I absolutely adore her weekly Guardian vegan column. I don't always make the recipes vegan as don't often have the right ingredients in the house but they're always made vegetarian. This was really simple to make and made a great weekend breakfast. I enjoyed it with lashings of ketchup. I could easily have eaten another round of it.

Balsamic onion focaccia from Mary Berry's Baking Bible
I have a soft spot for Mary Berry but sometimes I feel she just doesn't come up with the goods. This focaccia was really tasty and pretty straight forward to follow. But it didn't taste like focaccia. There was something missing which I can't put my finger on. I'm not sure it's a recipe I'll attempt again.

Tofu banh mi from Meera Sodha's Guardian column
Another Meera recipe! Tofu is an ingredient that I struggle with. I'm not a massive fan so I'm always looking for ways to help jazz it up. This was absolutely delicious and my favourite thing I've made for the column, We've had it twice so far which is the ultimate praise as I rarely like to cook the same thing twice unless it is for lunches. The pickled carrots and courgettes really make it. I can't seem to find my rubbish iPhone snap of this but you can see it on my highlights on my Instagram. Same with the below!

Korean-inspired tofu lettuce cups by Gimme Some Oven
This was made on a whim after we had so much tofu still left over from the above and I had raided the local Asian supermarket and finally found some gochujang. This felt really light, perfect for the warmer months. It wasn't that exciting which is a shame as usually I love stuff with Korean chilli paste in. Not one I'm in a hurry to make again.

Confit Chicken from Alison Roman's NYT cooking column
Ah Alison! My current obsession. I love the way she writes and I love how she takes really simple ingredients and turns them into something special. I could watch her on Youtube for hours. I made this one Sunday as a hands-off early dinner for some friends. Such a tasty feast with such succulent and tender chicken. A total weekend winner! The leftover oil is fab to fry eggs the next day for breakfast or roast potatoes. It keeps for a few days in the fridges.

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What I've been cooking #10: The Green Roasting Tin by Rukmini Iyer

Rukmini's first book The Roasting Tin is one of my most used cookbooks. Cooking in a roasting tin is so simple yet such a genius way of cooking. I've mentioned before we're trying to eat more of a veggie diet during the week so The Green Roasting Tin is perfect for midweek cooking. Thanks to my friend Steph for treating me to it! I love this book and turn to it all the time. I don't think you can get a more perfect book for midweek cooking. It's been an absolute godsend. I haven't been too keen on the sweet potato Thai curry and I ruined the cannellini bean falafel by not reading the recipe correctly.

Carrot tarte tatin
I made these into mini tart tatins rather than one big one as there was only two of us together. I had some normal carrots to use up in my fridge rather than the more picturesque rainbow mini ones. These were so easy to make. The hardest thing was to peel the carrots! Definitely a tart I'm going to add to my make again list.

Store cupboard pasta bake: crispy red pepper and cannellini beans with blue cheese
This was great! I made it one Sunday afternoon to have as lunches throughout the week. I loved the addition of the sweat jarred red peppers with the tang of the gorgonzola cheese. Such a delicious combination. It makes four very generous portions and you could spread it out even more if you serve it with some salad. I'm going to make this a packed lunch staple for work - can't wait to make it again!

Crispy gnocchi with mushrooms, squash and sage
I can never get enough of gnocchi and this recipe was a winner. We had it for lunch and it was a bit boring cold but once it had been blitzed in the microwave it was delicious. I loved the mix of the sage with the squash.

The most indulgent quick cook quiche: broccoli, blue cheese, chilli and walnut
I completely forgot to put an egg wash on the pastry which is why it came out a bit anaemic looking. But I can't believe I've never had broccoli with blue cheese as a combination before. Gamechanger! We opted for gorgonzola but I'd love to try it again with stilton.

Chipotle roasted sweetcorn with squash, black beans, feta and lime
I think this is my favourite recipe from the book so far. It was just so addictive. It served four but Connor and I scoffed the lot between us! We didn't serve it with rice so are going to try that next time.  I used a spaghetti squash for the first time. I just cut it into rounds and I think I preferred it over butternut squash.

Quick cook leek Orzotto with asparagus and hazelnuts
This did exactly what it said on the tin and was very quick to make. It makes a great option for a packed lunch. Every Sunday I like to cook lunches for Monday and Tuesday so we don't have to worry about it. The start of the week is hard enough without meal prepping! It was delicious, both hot and cold.

Miso aubergines with tofu and spring greens
Miso aubergines are one of my favourite things to order in a restaurant but I never thought to make them at home. It all changed when I stumbled across a pot of miso in Sainsbury's. I loved this and it fast went up into my top three recipes from the book as soon as I took a bite. It was so deliciously moorish. I have decided I much prefer the texture of fried tofu rather than roasted in a dish. It was bit too slimy for me.

Cauliflower with chickpeas and spring greens and tahini dip
I am fast becoming addicted to tahini and love any recipes which feature it. Roasted cauliflower is my favourite way to each the vegetable. I just love how it gets all crunchy and crispy in the oven. This was a great option for a light meal in the evening.

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