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Celebrating The Harvest

by Now Then Sheffield

Recipe from Luke French, Jöro

1 large cauliflower - cut into large florets, keep the leaves and cut into pieces
2 tbsps wild garlic capers (or shop bought baby capers)
295g unsalted butter
175g strong cheddar, grated
180g mushroom stock
150g semi-skimmed milk
10g Tewkesbury mustard
45g plain flour
50g whipping cream
3g table salt
100g pickled gherkin vinegar
10g black truffle, grated (or use truffle oil)
10g miso

Blanch the cauliflower leaves in salted boiling water until tender, then set aside. Place 45g of butter and flour into a pan. Stir over a low heat for five minutes.

Add the milk, truffle, miso, cream, stock and salt, then gently heat whilst whisking until thickened and cooked out. Add the cheese, mustard and 20g of gherkin vinegar, whisking until the cheese has melted and the sauce is smooth. Remove from the heat, cover with greaseproof paper and set aside the sauce until needed.

Heat 250g butter in a heavy based pan over a high heat until foaming. Add the cauliflower florets and cook until tender and golden, turning occasionally. Remove from the butter and divide between serving dishes.

Pour the remaining butter through a metal sieve into a dry pan, leave to cool a little, then add the capers, reserved leaves and remaining gherkin vinegar. Pour the cheese sauce over the cauliflower and place under a grill for a moment to caramelise. Place some leaves on top, then spoon over some of the caper and vinegar butter.

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Recipe from Lee Vintin, Inox Dine

250g gluten-free self-raising flour
50g butter
50g sugar
1 egg
150g buttermilk
Pinch of salt
A few drops of vanilla extract
1 tsp gluten-free baking powder
½ tsp xanthan gum
125g small diced pear (caramelized a little in a frying pan)
Pinch of cinnamon

There are different brands of gluten-free flour, so based on what you use you may want to add more fruit and cinnamon, or less xanthan gum if you like a more crumbly texture.

Rub together the dry ingredients and butter in a bowl or food processor until you have a crumb-like texture. Then whisk the egg into the buttermilk in a bowl and add vanilla.

Add the pear to the dry mix and beat in the wet mix. You will notice this is not like normal scone mix. It’s more like a thick paste. Spoon the mixture into a ring of chosen size. You should be able to make about six small scones.

Brush each one with egg wash. Place into a preheated oven at 210°C and cook for between 15 and 25 minutes.

Remove, cool, add jam and cream, and eat.

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by Now Then Sheffield

Next article in issue 104

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