WHOLE ROAST CAULIFLOWER
Ingredients
1 cauliflower
3 cloves of garlic finely chopped, 1 tsp smoked paprika, 1/2 bunch of fresh thyme and 2 tbsp olive oil mixed together to form a paste
1 lemon, zested and juiced
4 tbsp dry sherry
1 tin of tomatoes
40g flaked almonds (roasted)
1/2 bunch of fresh parsley
olive oil
Method
Heat oven to 180C fan.
Trim cauliflower and cut a cross in the stem. Rub paste all over and sit in a casserole. Pour over sherry and lemon juice and cook for 1hr. Remove lid and cook for 20min more.
Add tomatoes, sprinkle over lemon zest and sprinkle over remaining thyme leaves. Cook for another 10min with lid off until golden.
Serve with parsley and flaked almonds sprinkled over and a final drizzle of oil.
SMALL SHOULDER OF MUTTON (~0.8kg)
Ingredients
1/2 onion quartered
1 carrot chunked
4 cloves of garlic
2 sprigs of rosemary
200ml white wine
Method
Heat oven to 220C fan.
Score fat, rub in rock salt, drizzle with olive oil, place on grill/trivet and arrange veg round base. Cook for 30 mins uncovered.
Turn oven down to 180C fan, pour over wine, cover with foil and cook for 2.5 hours. Remove foil and cook for another half hour.