FOOD & BOOKS
Big fans as we are of Yotam Ottolenghi’s cookbooks, our one criticism is that their recipes can sometimes require a rather long list of unusual ingredients that we can’t get at our local Coop. Inspired by their experience during lockdown, the latest offering Ottolenghi Test Kitchen: Shelf Love (published today 30th September) is the first in a series of books that aims to tackle this issue by offering the opportunity to make the recipes your own. Written by Yotam Ottolenghi and Noor Murad, these tried-and-tested recipes are shared with ways to tweak and modify them using whatever ingredients you have to hand. Designed in an interactive notebook style, they feature suggestions to adapt the recipes and spaces to write notes as you play around with the ingredients. So the next time you’re standing in front of your larder or fridge wondering what to do with that can of chickpeas of bag of frozen peas, all you need is this book.
And we’re delighted to say that we’ve got one signed copy to give away and a recipe from the book for you to try: curried cauliflower cheese filo pie. Just fill out the form below to enter our prize draw and we will pick one lucky winner out of a hat on Thursday 21st October 2021. Good luck!
Recipe for Curried Cauliflower Cheese Filo Pie
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
1 large cauliflower, trimmed and cut into bite-size florets (700g)
2 tsp mild curry powder
3 tbsp olive oil
100g unsalted butter, 50g cut into roughly 3cm cubes and 50g melted
75g plain flour
675ml whole milk
2 garlic cloves, crushed
11⁄2 tbsp English mustard
150g mature cheddar, roughly grated
6 sheets of good-quality filo pastry (we use feuilles de filo)
salt and black pepper
1 tbsp roughly chopped parsley, to serve
11⁄2 tsp lemon zest, to serve
Serves 4, generously
1. Preheat the oven to 180°C fan. Line the bottom and sides of a 23cm springform cake tin with baking parchment.
2. Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, 1⁄2 teaspoon of salt and a good grind of pepper. Roast for about 20 minutes, until cooked through and lightly coloured. Set aside, and turn the oven temperature down to 170°C fan.
3. Meanwhile, make the béchamel. Put the cubed butter into a medium saucepan on a medium-high heat and, once melted, whisk in the flour and cook for 1–2 minutes – it should start to smell nutty (like popcorn). Turn the heat down to medium and slowly add the milk a little at a time, whisking continuously to prevent any lumps, until incorporated and the sauce is smooth. Cook, whisking often, for about 7 minutes, until thickened slightly. Off the heat, stir in the garlic, mustard, cheese and 1⁄4 teaspoon of salt until the cheese has melted.
4. Keep your filo sheets undera damp tea towel to prevent them from drying out. In a bowl, combine the melted butter and the remaining 11⁄2 tablespoons of oil and keep to one side.
5. Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotating
it slightly so the overhang drapes over the sides at a different angle. Do this with all six sheets.
6. Spoon half the béchamel into the base and top with the roasted cauliflower florets. Spoon over the remaining béchamel, then crimp up the overhang so that it creates a messy ‘scrunched-up’ border around the edges, leaving the centre of the pie exposed.
7. Brush the top of the filo border with the remaining butter mixture, then transfer the tin to a baking tray and bake for 30 minutes.
8. Using a tea towel to help you, carefully release the outer circle of the springform tin and return the pie to the oven for another 20–25 minutes, or until the sides are nicely coloured and everything is golden and bubbling. Leave to settle for 15 minutes.
9. Top the pie with the parsley and lemon zest and serve warm.