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Thomasina Miers’ recipe for coronation cauliflower salad | The new flexitarian

A mango chutney and yoghurt sauce and a bed of scented couscous turn grilled cauliflower into a delicious midweek dinner

Perhaps it’s my love of the writings of Constance Spry and Margaret Costa, and the nostalgic world their writings conjure; perhaps it’s my unfettered obsession with mango chutney and any foods I can ladle it on or in (bhajis, devilled eggs, sandwiches … the list goes on); or perhaps it’s just my passion for spices and the way they transport me to far-off lands. No matter. The subtle spicing of “coronation” anything, and the exuberant, sprightly panicle of garlic, lemon, fresh herbs, coriander seeds and pomegranate, make this a blissful midweek dinner.

UK readers: click to buy these ingredients from Ocado

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