Recipe OF THE WEEK
SMOKY FRITTATA
Serves 6 ½ head cauliflower, broken into florets 1 tbsp coconut oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 chorizo, chopped 8 eggs 160g marinated goat’s cheese Handful of coarsely chopped parsley Salad, to serve Sourdough bread, to serve Small handful of shaved parmesan, to garnish
1 Preheat oven to 200°C/400°F. Fill a saucepan with water and add the cauliflower florets. Bring to the boil and cook for 5–6 minutes, until the cauliflower is semi-soft. Remove from the heat and drain. Set aside.
2 Place a cast-iron skillet or ovenproof frying pan over low heat and warm the coconut oil. Add the onion, garlic and chorizo and cook until the onion is translucent.
3 In a bowl, lightly whisk the eggs, goat’s cheese and parsley. Add the chorizo mix and break in the cauliflower florets.
4 Pour the mixture back into the skillet and cook over low heat for a couple of minutes to set the bottom of the frittata before placing the skillet in the oven for about 10 minutes, or until the eggs are set.
5 Allow the skillet to cool for a few minutes while you toss the salad and slice the sourdough bread. Serve with a sprinkle of shaved parmesan, and the salad and sourdough on the side.
The Farm Community by Emma & Tom Lane (Hardie Grant, £20)