APRIL

Hello !

Welcome to April and with it, we welcome the Hungry Gap.
Saying goodbye to a lot of the winter roots and yet still weeks away from the flurry of glorious summer produce, we see a definite ‘gap’ in produce.
April does however bring with it the appearance of asparagus - and to be more specific, April 23rd (AKA the traditional start of British Asparagus Season, however it would appear it’s come early this year).
Spring Greens are on the menu too, and are the perfect versatile green to incorporate into any dish. We also see the shift from bright pink forced rhubarb to the start of the great garden rhubarb - darker in colour and easier to get your hands on! 

This month I’m making the most of the cauliflower whilst it’s around. At the start of the year, I worked on a very exciting project (more on that later…) and during it, there was a lot of cauliflower appreciation talk. I don’t think I’ve stopped eating it since, it really reminded me of my love for it! Don’t feel temped to throw away the leaves in this dish, chuck ‘em in to roast too!

Big love, Emma x

Roasted Cauliflower

One of my favourite things about roasting cauliflower is the fact you can roast every single part of it - low waste (I think the leaves might even be better than the cauliflower itself!) I’ve added fennel seeds but if this isn’t for you, replace with a small grating of nutmeg instead. Perfect comfort food for a midweek dinner. - keep the recipe here.

Serves 4

Ingredients:

1 medium cauliflower

1 tsp fennel seeds

1 shallot

1 clove garlic

300ml vegetable stock

400g can or carton cannellini beans, drained

400g can or carton butter beans, drained

2 tbsp flaked almonds

Olive oil, salt & pepper

Method:

1. Preheat oven to 220ºC/200ºC fan

2. Break the cauliflower into chunky florets, reserving the leaves.

3. In a large roasting tin, toss both the florets and leaves in a good drizzle of olive oil, salt, pepper and the fennel seeds.

4. Roast for 30 minutes. Giving the tin a good shake half way through.

5. Meanwhile, finely chop the shallot and garlic. Add a glug of oil to a large pan and place over a low to medium heat. Add the shallot and cook for 6-8 minutes. You want it to soften but not colour. Add the garlic and cook for a further minute.

6. Next, add the beans and stock to the pan. Bring to a boil, then reduce to a simmer for 10 minutes. Stirring occasionally, until most of the stock has disappeared.

7. After the cauliflower has had its initial 30 minutes, sprinkle the almonds over and return to the oven for a final 10 minutes.

8. Serve a heaped spoonful of beans, top with the roasted cauliflower and leaves. Finish with a drizzle of good oil and eat with some leafy greens.

An accidental theme of breakfast tables in this month’s 3 Grams. This lovely Desmond and Dempsey breakfast captured by Luke Fullalove. The most incredible ceramic set from Henry Holland, I am very sure that toast rack is something I need in my life. And as always, Glassette providing all of the inspo.