I think that cauliflower is a very versatile vegetable.  Traditionally we only had it boiled or topped with a cheesy white sauce, but these days I use it in lots of different ways.  Unlike broccoli it’s fairly firm and as long as you don’t cook it for too long it holds up well roasted, in curries, stir fries and stews.  As we mainly eat low carb, my favourite use is as a substitute for potato on top of shepherds pie.  In this recipe it’s combined with potatoes, lamb mince and spices, certainly a change from plain old boiled cauli……


This is another John West salmon lasagne recipe.   This version has lots of ricotta cheese in it which makes it lovely and creamy.  Although it’s more expensive to use red salmon rather than pink it’s worth it, as it gives it lots more flavour.  Great served with a salad and garlic bread.


I love soup, especially if it is quick and easy to make like this one.  This is a really flexible recipe because, as suggested, you can change the vegetables and I don’t see why you couldn’t change the cheese type as well.  Using sourdough or a seeded bread could add to the flavour too.  Lots of choices really, whatever you like………….


Since our trip to Spain and Portugal last year I’ve become very fond of chorizo sausages and am using them in all sorts of dishes.  This week I made Spanish Beef with Chorizo in the slow cooker and I really like them sliced and fried in cider with a glass of wine.  So adding them into hash browns can only be a good thing.


I thought this dumpling recipe was interesting because sweet dumplings are usually just flour and water balls that you drop into a golden syrup sauce in a pot on the stovetop.  These are a mix of flour, rice, milk and golden syrup and are cooked in a butterscotch sauce in the oven.  I haven’t made them yet, but from the picture they look really good.