Romanesco two ways
This dish is from a recipe we picked up from the Mash Inn, Buckinghamshire (themashinn.com). There, this is served with marinated lamb, pickled walnuts and a jus made from the walnut pickling liquor and lamb stock – search ‘marinated lamb’ at bbcgoodfood.com for the full recipe.
Trim the stalks off 2 romanesco so that they sit upright on a board. Take one and slice 5cm off each side with a bread knife (reserve these offcuts). Slice the rest of the romanesco into three thick slices. Repeat with the other one. Pour
1 tbsp vegetable oil onto a large non-stick baking tray. Lay the slices in a single layer and drizzle with a little more oil. Season and scatter over 3-4 rosemary sprigs. Roast at 200C/180C fan/ gas 6 for 10-12 mins, then flip the
romanesco slices over so they char on both sides, and cook for a further 10 mins. Finely chop or pulse the offcuts in a food processor until they are the texture of couscous. Mix in
4 finely chopped pickled walnuts with 60ml olive oil, and season with salt. Serve the roasted slices together with the romanesco couscous and some roast lamb, or as part of any roast dinner. Serves 6.