The Guardian Cook supplement, October 29, 2016

  • Whole roast squash

    Whole roast squash

    from The Guardian Cook supplement, October 29, 2016 The Guardian Cook supplement, October 29, 2016 by Anna Jones

    • Categories: Main course; Vegetarian
    • Ingredients: onion squash; kabocha squash; fennel; garlic; freekeh; sharp cheddar cheese; lemons; red chillies; rolled oats; fennel seeds
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Notes about Recipes in this book

  • Turmeric and coconut baked cauliflower

    • e_ballad on October 09, 2019

      There’s a slightly different version of this in her book ‘A Modern Cook’s Year’ where it appears as “Turmeric and coconut baked aloo gobi”. The only difference is the addition of potatoes. I actually prefer the potato version as they soak up all the coconut milk, making them extra-delicious. I found the cauliflower a little watery, so while it would probably affect the presentation, I might try using florets next time, without the boiling.

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  • Published Oct 29 2016
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.