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Cauliflower Couscous

Cauliflower Couscous

Gluten-free, vegan, mock couscous made with steamed ground cauliflower, apples, nuts, and other mix-ins.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4 as a side

Here we present 2 versions of cauliflower “couscous”, one with rosemary, lemon zest, almonds, raisins, celery, and apple, the other with orange zest, dried sweetened cranberries, walnuts, green onion, and apple.

You could use any combination you want of sweet (raisins, craisins, apple, pear), tangy (lemon zest, orange zest), allium (garlic, green onion, shallots), and nutty (almonds, walnuts, pine nuts, pecans).


  • 1 head cauliflower, cored, broken into florets
  • 1/2 cup water (more or less depending on the size of your pan)
  • 1 teaspoon salt

Mix-ins Version 1

  • 1 sprig rosemary
  • 1 teaspoon lemon zest
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup whole almonds, coarsely chopped
  • 2 ribs celery
  • 2/3 cup of sliced green onion (green part only)
  • 1 large red apple, cored and diced (peel can stay on)
  • 1/2 cup golden raisins

Mix-ins Version 2

  • 1 teaspoon orange zest
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup chopped walnuts
  • 1/2 cup chopped dried, sweetened cranberries (could also use fresh pomegranate arils)
  • 1/2 cup sliced green onions
  • 1 large apple, cored and diced (peel can stay on)


1 Process cauliflower florets in food processor: Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.

2 Steam ground cauliflower in sauté pan: Cover the bottom of a large sauté pan with a thin layer of water. Add salt, zest, and an aromatic herb such as rosemary, if using. Bring to a simmer, stir.

Add the ground cauliflower to the pot, spreading it out in an even layer. Bring to a simmer, then reduce heat to the lowest possible simmer setting. Cover the pan and cook/steam for 5 minutes.

Remove from heat. Remove cauliflower to a sheet pat to cool.

3 Brown nuts, cook celery, add green onions, raisins, apples: Heat olive oil in a medium sized non-stick sauté pan on medium heat. Add the chopped nuts and cook until the nuts begin to brown slightly.

If using celery, add the celery and continue to cook until the celery is lightly softened, about 2 to 3 minutes.

Then add the green onions, raisins or dried cranberries, and diced apple to the pan, and stir to warm through.

4 Combine and serve: Place cauliflower and nut apple mixture into a serving bowl and gently stir to combine. Serve warm or at room temperature.

Spicy Salmon – Konnie Huq

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Sweet Potato Shepherd’s Pie – Thomasina Miers

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Banoffee tumbler trifle – Frances Quinn

Banoffee tumbler trifle – Frances Quinn

“Monkey around in the kitchen and invite your friends and family over for a special fundraising feast for Shine for ShelterBox. Design a menu that’s fun and inspiring – it’s a great way to spend quality time with the people you love while also raising money for a truly brilliant cause”
Frances Quinn


Serves: 4
Prep time: 1 hour
Cooking time: 20 minutes




For the custard:

  • 200ml double cream
  • 2 egg yolks (at room temperature)
  • 20g caster sugar
  • ½ tsp vanilla extract

For the cakes:

  • 50g butter, softened
  • 50g light muscovado sugar
  • 50g very ripe banana flesh (from about ½ medium banana)
  • 1 egg (at room temperature)
  • 1 tsp vanilla extract
  • 50g self-raising flour
  • 50g pecans, toasted and chopped

For the caramel:

  • 50g golden syrup
  • 50g caster sugar
  • 100ml double cream
  • Pinch of salt (optional)

To decorate:

  • 50g hard banana chips
  • 50ml dark rum
  • 300ml double cream
  • 4 small, medium-ripe bananas
  • 50g butterscotch chips
  • Cocoa powder, to dust


  • 6- or 12-hole muffin tin
  • 4 paper muffin cases
  • 4 x 35ml glass ‘barrel’ tumbler



Buy the best fresh custard you can, or, if you’re making your own custard, pour the cream into a medium saucepan and set over a gentle heat. Bring to just below simmering. Meanwhile, whisk together the egg yolks, sugar and vanilla in a medium heatproof bowl. Add the hot cream to the bowl, whisking all the time to combine. Immediately pour the mixture back into the pan. Stir over a gentle heat until the custard thickens enough to coat the back of the spoon. Pour the custard back into the bowl and leave to cool with clingfilm over the top.

Next make the cakes. Preheat the oven to 180°C/160°C fan/gas 4. Put the four muffin cases into the muffin tin. Using a hand-held electric whisk, beat the butter and sugar together for 5–10 minutes or until the mix is very light and creamy and takes on a pale shade. Put the bananas in a bowl and smush it into a puré. Break the egg into a jug, add the vanilla and beat together with a fork. Gradually add the egg to the creamed butter and sugar mixture. Sift the flour into the mixture and fold it in. Finally, stir in the banana and chopped pecans and divide the mixture into the cases. Bake for 15–20 minutes and set aside to cool.

Meanwhile, make the caramel sauce. Weigh the golden syrup into a small saucepan. Sprinkle the caster sugar over the surface of the syrup. Cook over a medium heat, stirring occasionally, until the sugar has dissolved. Continue to cook gently for about 3 minutes or until the syrup has turned a rich amber colour. Remove the pan from the heat and pour in the double cream. Add the salt if you are creating a salted caramel. Transfer to a bowl to cool.

Once the cakes and caramel have cooled, you can assemble your trifles. Remove the cakes from their cases and crumble them into bite-sized pieces. You will use one cake per tumbler. Put the cake pieces in the base of the tumbler and sprinkle with 1 tablespoon rum.

Whip the cream to soft-to-medium peaks; set aside. Cover the cake in the tumblers with the caramel. Scatter any broken banana chips over the caramel. Cut the fresh bananas into 5mm slices – you will be using one banana per trifle so you might find it easier to work on one trifle at a time. Arrange some of the banana slices around the inside of each tumbler.

Next, cover the bananas with the custard. Keep back a few butterscotch chips to decorate the trifles; scatter the remainder over the custard. Top with the whipped cream. Sift a little cocoa powder over the top and decorate with a dried banana chip and butterscotch pieces.

If you’re short of time, you can use 175g shop-bought dulce de leche and 200ml ready-made custard to layer your trifles. Recipe taken from Quinntessential Baking by Frances Quinn, published by Bloomsbury, Hardback £25. Buy it online here.

Ginger, Pecan and Rum Chocolate Brownies – Levi Roots

Ginger, Pecan and Rum Chocolate Brownies – Levi Roots

Ginger, pecan and rum chocolate brownies Serves: 18-20 Prep time: less than 30 minutes Cooking time: 10-30 minutes INGREDIENTS 250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces 250g/9oz butter 5 free-range eggs 350g/12oz dark muscovado sugar 1-2 tbsp rum (optional) 150g/5½oz plain flour, sifted 125g/4½oz pecan nuts, roughly chopped