This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.
A favourite recipe from Normandy where cream, apples, cider and brandy abound and which i like to serve with some mashed potatoes and green vegetables. . You could also use free range chicken or guinea fowl. It is in Sophie Grigson’s ” Meat Course”.
This is one of the signature dishes from the London Sugar Club which can be found in The Sugar Club Cookbook. There will be chilli sauce left over which you can keep in the fridge to use with other dishes. Ideally you want scallops with their corals if you can get them.
Another favourite cauliflower recipe from the book ” Plenty” by Yotam Ottolenghi. Scamorza is a smoky south italian cows milk cheese. I buy mine from an Italian delicatessan but you may find it in larger Tesco or Waitrose stores in the UK.
