Orecchiette with broccoli, chilli & parmesan

Serves 4 people

50 ml Olive oil
½ onion, diced
1 garlic clove
1 tsp dried chilli (or to taste)
3 anchovy fillets
400gm dried orecchiette pasta
1.5 litres (6 cups) hot vegetable or chicken stock
150gm (1 small) broccoli, cut into florets
Finely grated rind of one lemon

Combine oil, onion, garlic and chilli in a large saucepan, sauté over medium-high heat until tender (4-5 minutes), add anchovy, stir until dissolved. Add pasta, stir to coat, then add one-third of the hot stock and stir until stock is absorbed (4-5 minutes). Repeat once until most of the stock is absorbed and pasta is almost al dente (10-12 minutes), then add broccoli and remaining stock, stir until broccoli is just tender (2-3 minutes). Stir through pecorino and lemon rind, season to taste and serve hot, scattered with extra pecorino.



Pork and Lettuce Cups

Serves 4 people

1 tablespoon peanut oil
2 garlic cloves crushed
2cm piece of gingr finely grated
500g lean pork mince
2 tablespoons oyster sauce
1 tablespoon soy sauce
3 spring onions, thinly sliced
½ lime, juiced
1 teaspoon sesame oil
1 cup bean sprouts, trimmed
¼ cup fresh coriander leaves, chopped
1 whole iceberg lettuce
¼ cup roasted peanuts

Heat wok or frying pan over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.

Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts and coriander.
Spoon pork mixture into lettuce leaves. Sprinkle with peanuts. Serve.

Step #1: Place lettuce on a chopping board. Pound the core hard on the board. This loosens the core and makes it easier to remove.
Step #2: Hold lettuce in one hand and hold the core firmly in the other hand. Twist the core to remove in one piece.
Step #3: Separate the leaves. Rinse, then dry in a salad spinner. The leaves bruise easily, so tear them instead of cutting.
Soak in cold water



Warm Roast Cauliflower, Chickpea & Quinoa Salad

Serves 4 people

1 Staycrisp® Cauliflower Petite (about 400gm), cut into small florets
1 garlic clove, finely chopped
Finely grated rind and juice of 2 lemons, or to taste
100 ml extra-virgin olive oil
400 gm canned chickpeas, drained, rinsed
200 gm quinoa
1½ cups each coarsely torn flat-leaf parsley and mint
3 spring onions, thinly sliced
2 tbsp sherry vinegar
100 gm Greek feta or labne, coarsely crumbled

Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).   
Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on an oven tray and roast until golden (15-20 minutes).    
Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.   
Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.



Cauliflower & Lentil Curry

Serves 4 people

1 tbsp olive oil
1 large onion, finally chopped
2 garlic cloves, finally chopped
3 tbsp curry paste (choose your favourite; red curry or korma paste work well)
1 tsp turmeric
1 tsp mustard seeds
200g red or yellow lentils
750ml salt-reduced vegetable or chicken stock
1 large Staycrisp® Cauliflower, broken into florets
1 large potato, diced
1 cup frozen peas
3 tbsp natural yoghurt
Small bunch of coriander, chopped
Juice 1 lemon
Brown rice to serve

Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.


Whole Roast Cauliflower with Cumin, Sumac and lemon

Serves 6 people as a side dish

2 Staycrisp® Cauliflower Petite (each about 400g) outer leaves removed

Extra virgin olive oil

½ tsp sumac 

½ tsp ground cumin 

Lemon juice

A handful of parsley,
Sea salt flakes

1 Preheat the oven to 190C/375F/gas mark 5. Drizzle the cauliflowers liberally with oil, scatter with salt and sprinkle over the sumac and cumin.
2 Roast for 45 minutes to an hour, but turn the temperature down if the cauliflowers start to get too dark. They’re cooked when they’re lightly browned and an inserted skewer meets with just a little resistance.
3 Before serving, drizzle again with good quality olive oil and a fair squeeze of lemon, then scatter with parsley and a little more salt.