Pour the vinegar into a small saucepan, add the coriander seeds and peppercorns and bring to the boil, then stir in the carrots and boil for 2 …
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Recipes. Every weekend for twenty-seven years I have sat at my kitchen table and written a column for The Observer. Part recipe journal, part kitchen chronical, each story has, at its …
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How to make Nigel Slaters cauliflower and Barnsley chops? Pour the milk over the softened onions, add the bay, cloves and peppercorns, and bring to the boil. Remove the pan from the …
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Pour the vinegar into a small saucepan, add the coriander seeds and peppercorns and bring to the boil, then stir in the carrots and boil for 2 minutes. Remove from the heat and set aside, tossing the carrots from the time to time. Cut the cauliflower into large florets, then put in a medium-sized saucepan with the milk, bay and peppercorns.
Put the cauliflowers in a roasting tin then pour in enough boiling water to come halfway up the cauliflowers. Cover tightly with foil and bake for 45 minutes. They are ready when soft enough to effortlessly take a metal skewer through the stalks of the florets.
Cut the cauliflower into large florets, then put in a medium-sized saucepan with the milk, bay and peppercorns. Bring the milk to the boil, then lower the heat and leave the cauliflower to simmer for 15 minutes or so, until tender to the point of a knife.
Trim the cauliflower and cut it into large florets. (If you intend to cook it whole, hollow out the stem.) Steam or boil the florets for 7-10 minutes, until almost tender. Pour the oil into a pan, not too deep, and large enough to take the cauliflower, with just enough room for you to get a spoon in to baste. Grate the ginger finely into the oil.