The Guardian Feast supplement, February 16, 2019

  • Cauliflower with poppy seeds and coconut cream

    Cauliflower with poppy seeds and coconut cream (page 3)

    from The Guardian Feast supplement, February 16, 2019 The Guardian Feast supplement, February 16, 2019 by Yotam Ottolenghi

    • Categories: Main course; Side dish; Winter; Indian; Vegan; Vegetarian
    • Ingredients: poppy seeds; sunflower oil; chilli flakes; turmeric; paprika; cumin seeds; cauliflower; coconut cream; coriander leaves; flaked almonds; limes
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Notes about Recipes in this book

  • Miso and sesame roasted parsnips

    • dichohecho on March 22, 2020

      Pleasantly surprised how well this worked, even though I accidentally put the full amount of honey in my half quantity of the recipe. Used a cast iron dish instead of a foiled baking tray and it worked fine.

    • Astrid5555 on March 17, 2024

      Delicious, new go-to parsnip side dish!

    • TLouise on April 15, 2024

      My whole family enjoyed these. I will definitely make them again.

  • Rhubarb frangipane tart

    • RogerP on March 15, 2021

      Next time, halve the quantity of frangipane

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  • Published Feb 16 2019
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.