The Family Cook Book

This is yet another recipe from the amazing @chefjoshkatz of @berberandq  Ingredients cauliflower 1 whole tahini 80g lemon juice 2 tbsp garlic 1-2 cloves, crushed  sea salt flakes pomegranate molasses 1 tbsp  pomegranate seeds 2 tbsp pine nuts 1½ tbsp toasted dried rose petals 1 tsp (optional) flat-leaf parsley 1½ tbsp, finely chopped Shawarma spiced butter unsalted butter 100g, softened to room temperature lemon 1, juiced garlic 1 clove, crushed coriander 1½ tbsp ground cinnamon 1 tbsp sumac 1 tbsp ground cumin 1½ tsp ground allspice ½ tsp nutmeg a pinch of grated ground cardamom a pinch Method STEP 1 Trim the outer cauliflower leaves, but don’t be afraid to leave some on – they taste good and look great when charred and crisped on the barbecue. STEP 2 Put the cauliflower in a large pot in enough salted water to cover it, and bring to the boil on a high heat. Once the water is boiling, turn the heat down to medium so it has a gentl

  This is one of my favourite meals for this time of year. It takes no time and is absolutely delicious Which makes it perfect for lockdown.  For today’s version I toasted a slice of Gail’s seeded sourdough, spread it with a bit of salsa verde left over from last night’s dinner then topped it with Isle of Wight heritage tomatoes, anchovies, half a red birds eye chilli, rocket and a drizzle of extra virgin .... bloody fab!

It’s time for British asparagus, that very small window where the finest asparagus in the world is in plentiful supply. We love them and with time on my hands I have been trying a few different recipes. This one is from the New York Times Linguine with asparagus pesto Ingredients 1 bunch asparagus, pencil size (some of mine were a bit bigger tbh) 2 cloves garlic, chopped 6 tablespoons extra-virgin olive oil 1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano Juice and grated zest of 1 lemon Salt and ground black pepper 12 ounces linguine or other pasta 2 tablespoons fresh oregano leaves ( I haven’t got any so will use basil, or thyme or whatever I have in the fridge ... or nothing!)  Method Step 1 Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine runnin

This salad by April Bloomfield doesn’t sound that great, but trust me, it is bloody delicious and looks fab. Theres a very similar recipe in Cooking for artists by Mina Stone so maybe it’s an American thing. The combination of colours textures and tastes are really interesting, particularly if you use blood oranges or even better a mix of blood oranges and normal ones. I like to let the carrots get a bit charred and ‘gnarly’ as Jamie would say but this is one of those, just follow the instructions and it will work recipes.the only watch out is to try and make sure you have smallish carrots .... if you can’t get them then you could halve them and it will still work. Serves 4 INGREDIENTS 4 medium garlic cloves, smashed and peeled  Maldon or another flaky sea salt 1 1/2 teaspoons cumin seeds, toasted and ground 1 1/2 teaspoons coriander seeds, toasted and ground 1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes 1/4 cup plus 2 tablespoons extra

Barbecued short ribs by  Steven Raichlen of NYT food We have had these a couple of times since lockdown. There’s a long prep time (around 4 hours) but the final taste is a bloody revelation. This is barbecued ribs like you haven’t had before. The long slow cook makes the meat incredibly soft and tender breaking down all the tough fat in the ribs. The final char in the rather posh BBQ sauce  imparts a crisp, charred crust and an inviting whiff of wood smoke ...... if you are using charcoal of course making them really lip-smackingly delicious. Ingredients FOR THE RIBS Four 1-pound beef short ribs Sea salt 2 tablespoons vegetable oil, plus more for grill grate 1 medium onion, finely chopped 2 carrots, finely chopped 5 cloves garlic, peeled 5 stalks lemon grass, trimmed and cut into 2-inch pieces 1 two-inch piece ginger, cut into 1/4-inch slices 1 cup soy sauce 1/2 cup dark brown sugar 1/4 cup rice vinegar FOR THE GLAZE 3/4 cup ketchup 1/2 cup