Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
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Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
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Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
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Cobnut Crumble
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Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
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Rosemary Sorbet
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Two-Apple Pizza
with Walnuts
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Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Learn to cook cauliflower lovage
Vegetable herb cookery classes

Pan-Fried Cauliflower with Lovage and Lemon

Steamed florets are fried in unsalted butter with garlic, lemon zest and a lively herb such as lovage. If you don't have any lovage, use thyme or chives instead. Don't stint on the butter, and use plenty of breadcrumbs for crunch, making sure both the cauliflower and breadcrumbs are golden.

cauliflower 1 small, leaves discarded
unsalted butter 60g
stale breadcrumbs 5 tbsp
olive oil 1 tbsp
lovage leaves chopped to make 3 tbsp
garlic clove 1, thinly sliced
lemon finely grated zest of ½
sea salt flakes
coarsely ground black pepper

1) Steam the cauliflower over boiling water for 10–15 minutes until reasonably tender but not disintegrating. Divide into bite-sized florets and set aside.

2) Melt half the butter in a frying pan over medium-high heat. When it sizzles, add the breadcrumbs and fry until crisp and golden. Tip into a small bowl, and wipe out the pan.

3) Heat the oil and remaining butter over medium heat. Add the garlic, lovage and cauliflower florets. Fry for 3–4 minutes, tossing gently, until the cauliflower is flecked with gold.

4) Tip into a warm serving dish. Scatter with the breadcrumbs, lemon zest, a good pinch of sea salt flakes and several grindings of black pepper.

5) Pour over any juices from the pan and toss carefully to mix.

Recipe © Christine McFadden from Cool Green Leaves and Red Hot Peppers published by Frances Lincoln

Recipe © Christine McFadden 2009

    Photography: Christine McFadden    
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