Now I have to confess that this recipe is my version of the wonderful dish we served on Friday 26 January for what turned out to be an absolutely wonderful evening of comedy and curry with the amazing Hardeep Singh Kohli, now by my own admission, I don’t think I quite nailed this dish, It tasted great, but lacked the Hardeep touch! I listened very intensely to what Hardeep was telling me about spicing etc, and tried as best I could to recreate some of his classic dishes, the man has immense enthusiasm for all things foodie, and that enthusiasm rubbed off on all of us in the kitchen, we’re still coming down from it now!

So here it is! The recipe that we ” borrowed ” our interpretation , and I apologise to Hardeep wholeheartedly for any mistakes! Love to you Big man xx

INGREDIENTS

1 cauliflower, cut into florets

1 small onion peeled and cut in half

4 cloves of garlic crushed, no need to peel

4 bay leaves

4 cloves

A good pinch of turmeric

30 g butter

1/2 tsp cumin seeds

1 pinches chilli flakes

A good pinch of Garam Masala

500ml milk full fat

50 g plain flour

1 tsp English mustard

125g Cumbrian cheddar cheese, grated, or a mixture of your favourites

1 green chilli, finely chopped

A good handful of fresh breadcrumbs

A good handful of fresh chopped coriander

METHOD

1. Preheat the oven to 180C

2. Heat the milk with the onion, bay leaves, garlic, cloves and turmeric, simmer for 5 minutes and set aside to infuse the flavour, 15 minutes should be fine

3. Now Cook the florets in the infused milk for about 5 minutes, simmer until just tender and Drain, keeping the warm milk, but discard the onion etc

4. In a saucepan, melt the butter. Stir in the cumin seeds,the chilli flakes and a good pinch of Garam masala, add in the flour to make a roux, cook for 2 minutes, gradually add the flavoured milk,Whisking until smooth and simmer gently for a couple of minutes, stirring continuously.

5. Reduce the heat, Season well with salt and pepper, stir in the mustard and most of the grated cheese, reserving some to sprinkle on top later. Stir for 1 minute.

6. Add the cooked cauliflower back into the sauce, stir carefully to coat each floret well, place in an oven proof dish, mix the breadcrumbs, green chilli and any leftover cheese and sprinkle over the top of the cauliflower.

7. Bake in the oven for 15 minutes or until the sauce bubbles and the top turns golden brown.

8. Serve immediately with your choice, we served, Bubble and Sikh ( I love this), Lamb Achari, Spiced mackeral, flat bread and haggis pakoras

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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