Ro­manesco two ways

BBC Good Food - - Easy Seasonal -

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.

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