Cauliflower (Back)
Enjoying a true renaissance (can you really turn down a well made cauliflower cheese with a crispy golden cheesey top?) one of the most multi talented of the green vegetable family. Excellent steamed, the florets can also be stir fried in flavoured oils (try truffle or sesame) to give a suited and booted browned finish. Wonderful raw in salads and crudités with dips. The cauliflower is a king of vegetarian dishes especially in Indian recipes. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
Florets |
Uncooked |
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Roasted |
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Chargrilled * |
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Caramelised |
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Smoked |
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Boiled |
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Steamed |
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*also known as fire roasted and flamegrilled |
Broccoli (Back)
The thoroughly modern vegetable. Whole heads or the delicious purple sprouting variety. Fantastic drizzled with lemon and butter or to be very naughty, smothered in Hollandaise or Bearnaise sauce. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
Florets |
Uncooked |
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Roasted |
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Chargrilled * |
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Caramelised |
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Smoked |
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Boiled |
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Steamed |
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*also known as fire roasted and flamegrilled |
Cabbage (Back)
Savoy, Spring, Green, Red and White this lovely reliable chap can be many things from the crunchiest coleslaw to the richest winter warming Red Cabbage to have with game and roasts. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
Uncooked |
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Roasted |
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Chargrilled * |
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Caramelised |
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Smoked |
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Boiled |
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Steamed |
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*also known as fire roasted and flamegrilled |
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