Wel­com­ing in the new menu

With the be­gin­ning of a new year, comes a strong de­sire to try new things – both in the kitchen and out of it

Cornwall Life - - FOOD HEROES -

sea­weed as part of a dish which she ab­so­lutely loved. We joked about it be­ing the next big snack in Los An­ge­les – who knows! I have no­ticed that fer­men­ta­tion is be­ing more widely dis­cussed and not just by chefs. Many peo­ple are now ex­per­i­ment­ing at home and mak­ing their own kom­bucha and kim­chi. Rene Redzepi of Noma in Copen­hagen re­cently brought out a book just on fer­men­ta­tion.

It’s a fas­ci­nat­ing read and def­i­nitely one for the birth­day list! For this month’s recipe, I wanted to show­case two of my favourite veg­eta­bles, Jan­uary King Cab­bage and Broc­coli – which are just fan­tas­tic at this time of year. They’re both super sim­ple and per­fect for a win­ter evening.

First up is the cab­bage. Sim­ply sea­son with olive oil, rose­mary, thyme, gar­lic, Cor­nish sea salt and cumin. Add to a heavy based pot with stock (chicken or veg­etable) and roast in the oven un­til soft. Serve with a spoon of sheep’s curd or cream cheese – de­li­cious. Next is this broc­coli dish which is an all-time favourite of mine and is cur­rently on the menu at Ro­jano’s in the Square. We use ten­der­stem broc­coli, but any type would work well. Steam lightly in a small amount of water and but­ter, drain, and driz­zle with ex­tra vir­gin olive oil, dried chilli and roasted hazel­nuts. A top tip when cook­ing veg­eta­bles is to keep them away from pans of water and try to steam or roast them! All of the flavour is lost in the water when you boil veg – they can be­come soggy and lose many of the nu­tri­ents.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.