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Berwick, North Northumberland: Food-Travel-Culture-Community

Is that the joyous scent of mint?

Oh divine pleasures of taste and smell, I salute you! This week’s recipe from Guardian Feast encapsulates the gloriousness of carefully thought-through vegetarian recipes. Every element of Yotam Ottolenghi’s dish delivers flavour, aroma and texture, culminating in a mouth-explosion of deliciousness. And, with a plant-based yoghurt instead of cow’s milk, it would be easy to veganise.

It’s been a bit wild in our household recently. We went hot foot from Covid self-isolation to my niece’s wedding in Suffolk. It was a heart-expanding weekend celebrating love, friendship, family, hope and the future. I am so glad we were there to witness my niece and her partner’s commitment to each other and to partake in the communal breaking of bread and raising of glasses that sealed the deal.

The journey back to full health post-Covid – even with a double vaccine – is not totally straightforward

In truth, the journey back to full health post-Covid – even with a double vaccine – is not totally straightforward. Smell and taste are slovenly in returning as are full energy levels – particularly since I’ve now developed pleurisy. But I’m sick of being poorly so am ignoring my scratchy lung and weary body.

A microcosm of all things Ottolenghi

The Husband

Grateful thanks to my friend Barbara for dropping off Issue No.190 of Guardian Feast which I missed out on because of all the wonderful wedding shenanigans.

Bring on roast cauliflower with yoghurt and red pepper sauce which The Husband dubs ‘a microcosm of all things Ottolenghi’.

Classic Ottolenghi: a whole host of ingredients. And heavenly scented mint.

Yotam has a magic touch when it comes to marrying sharp-sweet-crunch-soft-fragrant-umami. But, dear reader, the magic moment was harvesting and preparing the mint: oh, hallelujah! I could smell its joyous scent! Such sensory delight after weeks of stunted smell brought a tear to my eye.

As ever, Yotam has you frying, toasting, mixing, crushing – but, the brilliant thing is, it’s all easily doable and manageable in the 25 minutes the cauliflower takes to roast. Turkish pepper paste would perhaps have furnished the dish with a hint of sweetness not found in my substitute tomato paste. However, ‘mild Turkish pepper paste’ was not available in the local shops here in Berwick. Next time.

My take on Yotam Ottolenghi’s roast cauliflower with yoghurt and red pepper sauce from Guardian Feast Issue No.190

Original recipe:

Yotam Ottolenghi – roast cauliflower with yoghurt and red pepper sauce

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