RECIPES FROM THE GARDEN
Cut the cauliflower into little florets, finely chop the herbs and grate the cheese. Boil the florets in a pan of salted water until tender and remove from the heat. Melt the butter and fry the cauliflower over medium heat, stirring well for 5 minutes. Then leave to cool. Pass the cauliflower through a vegetable mouli. Add one of the eggs, salt, pepper, nutmeg, the chopped herbs and grated cheese. Mix and season. Add enough breadcrumbs to make the consistency quite firm.
Take some of the mixture in your hands, and make a small disc and repeat until all the mixture is used up. Place all the discs on a clean tray. Break the remaining 2 eggs into a bowl and in another bowl put the flour and in a third bowl, the extra breadcrumbs. Roll the cauliflower discs in flour, egg and breadcrumbs and place them back on the preparation tray ready for frying. In a large frying pan heat some oil about 1cm in depth and fry the discs in batches, turning then over carefully until they are browned and crispy.
- 1 washed cauliflower
- 30g unsalted butter
- 3 large fresh free-range eggs
- 50g grated Parmesan cheese
- handful of flat-leaf parsley
- handful of garden thyme leaves
- a large pinch of grated nutmeg
- 300g freshly made breadcrumbs
- 6 heaped tbsps. plain flour
- groundnut, or corn oil for frying
- sea salt and black pepper
- lemon wedges for serving
Rejuvenating Borage & Honey Tea
- 10g dried borage flowers and leaves
- 500ml water
- 1 tsp honey per cup
Place the borage flowers and leaves in a bowl. Boil the water and let it cool for 5 minutes, then pour it over the borage and leave to infuse for 30-40 minutes. Strain the liquid and add honey to sweeten – you may wish to heat the tea gently before doing this. Sip a cup every couple of hours if unwell.