Whole roasted cauliflower with hummus and cheese coating, Ottolenghi's Lime and coconut potato gratin, Mushroom and gochuang pancakes, Pete's Nam Phrik sauce, Fried Halloumi with lime kale, Ottolenghi's Saffron tagliatelle with ricotta and crispy chipotle shallots, Extra creamy home made ricotta, Vegetarian platter, How to make your own chipotle chillies, Ottolenghi's Swede gnocci with miso butter (scroll down the linked page), Ottolenghi's Sweet potato in tomato, lime and cardamom sauce, Dill pickles, pickles, gherkins, Preserved lemons, Ottolenghi's spicy berbere ratatuille with coconut salsa, Berbere spice mix -not in Web pages, only in blog.

Ingredients:

1 whole cauliflower (approx. 1.1 kg)

500 ml vegetable stock (I use Knorr "Fond du chef")

1 dl finely chopped sun-dried tomatoes (drain the oil off first)

50g grated emmental or cheddar cheese (or vegan alternative)

190g hummus

1 crushed garlic clove

1 tbl lemon juice

1 tbl olive oil

½ dl mixed seeds

Method:

Pre-heat the oven to 200°C

Wash the cauliflower and cut the bottom so that it will stand upright. Place in a saucepan and pour in enough stock to come half way up the cauliflower. Boil for 10 mins.

Separate off 1 dl of the grated cheese for later use. Mix the remaining cheese with the tomatoes, hummus, garlic, lemon juice and oil - to form a paste.

Drain the cauliflower well and tap dry with kitchen paper. Place in a greased oven dish. Mould the coating paste over the cauliflower, sprinkle with the remaining cheese and seeds.

Bake in the 200°C oven for approx. 30 mins. until it is golden brown.

Filling...

350g Fried, chopped mushrooms (I use sesame oil to fry and Penny bun ceps (porcini)- because I have them in abundance!). Any edible mushrooms will do. Put them in a dry pan, med. heat with the lid on for 4 mins. Remove the lid and then evaporate all the liquid.

Add to the fried mushrooms ½ dl chopped chives.

Batter...

135g plain flour

60g rice flour

1 egg

325 ml cold water

1½ tbl gochujang fermented chilli paste (some other chilli paste will suffice, but it will not be the same).

5g fresh coriander,

½ red chilli, finely chopped and deseeded

75 ml sunflower-, rapeseed- or conola oil

½ tsp salt

Method:

Mix the flours and salt, make a well and slowly pour in the mixture of egg, water, coriander, chilli paste and chopped chilli. - stirring all the time until just combined.

Heat 15ml of oil in a non-stick frying pan - medium high heat, Heat ¼ of the mushrooms through and pour in ¼ of the pancake batter. Shake the pan to distribute the batter. Fry for 2½ mins. Turn the pancake over and fry the second side for a further 2½ mins, until golden.

Serve with my Nam Phrik sauce

Pete's Nam Phrik sauce

Fry the shallots, ginger and lemon grass in oil until fragrant and golden, add the garlic and fry a further minute. Remove the "solids" leaving the oil in the pan.

Using a stick blender or pestle and mortar, combine the chilli flakes with the shrimp paste, fish sauce, sugar, tamarind paste, lime juice, water and fried shallots mixture.

Using a low heat, fry off the paste for 10 mins.

Adjust the consistency to your liking by adding a little more water (thinner) or oil (gloupier).

Similarly add more sugar (sweeter), tamarind (more sour) or fish sauce (saltier) to taste.

Store in an air-tight container in the fridge, keeps for weeks if you don't eat it all!

Mix the flours with the ground coriander.

Cut the Halloumi into 2cm cubes and dredge well in the spiced flour mixture.

Using 20ml of oil, gently fry the Halloumi pieces until crisp and golden on all sides. Transfer to kitchen paper.

Top up the oil in the frying pan and fry the garlic and chillies until the garlic's golden.

Stir the leaves into the garlic and chillies, put a lid on the frying pan and leave for 4-5 minutes until the stems are al dente.

Then whilst still stirring, add the harissa, soy sauce, lime juice and 15ml of water.  Bring to the boil, turn out onto a serving plate and top with the Halloumi and a wedge of lime per helping.

This recipe can be found here

I have used turmeric instead of saffron sometimes in this recipe, as a frugal alternative, with very pleasing results. It's better to place the crispy shallots onto baking sheet rather than paper towels - to which they stick.

 If you have a smoker, drill a 4mm hole in the lid and drop in the sensor probe of a digital grill-thermometer (12€ from a [Biltema] hardware store). Without this, your smoking is just "winging it", trial and error - probably more of the latter.

These require a little patience and perseverence, but I can assure you, they're well worth it and store for ever in an air-tight jar.

Method:

I use 2 dl of chippings in the centre of the smoking tray and 2 dl of soaked (1 hr) chippings around the edges. This ensures smoke throughout the long burn.

The chillies shouldn't touch each other. Adding only very small quantities of wood to the fire at a time, try to keep the temperature at 90-100°C for up to 4 hours (I was picking blueberries nearby and warming up the sauna whilst doing this!).

Finally, increase the temperature to 180°C for 25 mins.

(F.Y.I. Meat seems to smoke cure at about 115°C - air temp. inside the smoker).

Place the smoked jalapeños on an oven-proof mesh or fine rack. Leave them in the oven at 75°C (again the same digital grill thermometer is far better than most oven thermostat settings) for 8 - 10 hrs. After this, switch the oven off and leave the oven door slightly ajar, for example with an oven glove wedged in it.

Vegan butter substitute works well.

This recipe can be found at:

https://www.theguardian.com/food/2019/apr/20/yotam-ottolenghi-dumpling-recipes-aubergine-ricotta-gnocchi-rum-currant-speculaas

This recipe can be found at:

https://www.theguardian.com/food/2020/jan/04/new-years-resolution-recipes-yotam-ottolenghi-chickpea-pancakes-fish-fritters-berbere-ratatouille

Please see my blog for home made Berbere spice mix recipe here