Comments on: What I had in the fridge: onions, cauliflower, the end of a piece of fontina cheese and half a jar of tomato paste. What I made: A tomatoey-cauli, fish bake! I chopped the onion finely and broke up the cauliflower into small florets. I put these in a bowl with the tomato paste, added a drained tin of mackerel, two cloves of chopped garlic, a generous sprinkle of dried oregano and a dash of red wine vinegar. I greased a dish with lard, tipped in to mix, flattened it down and then grated the fontina on the top. I baked it, at 180C (350F) for 20 minutes covered and then a further 25 minutes uncovered. We ate it with sourdough bread spread with local lard. The cauliflower was still a little hard and contrasted really well with the gloopy cheese. The boys loved it!

Comments on: What I had in the fridge: onions, cauliflower, the end of a piece of fontina cheese and half a jar of tomato paste. What I made: A tomatoey-cauli, fish bake! I chopped the onion finely and broke up the cauliflower into small florets. I put these in a bowl with the tomato paste, added a drained tin of mackerel, two cloves of chopped garlic, a generous sprinkle of dried oregano and a dash of red wine vinegar. I greased a dish with lard, tipped in to mix, flattened it down and then grated the fontina on the top. I baked it, at 180C (350F) for 20 minutes covered and then a further 25 minutes uncovered. We ate it with sourdough bread spread with local lard. The cauliflower was still a little hard and contrasted really well with the gloopy cheese. The boys loved it! https://ancestralkitchen.com/2020/03/29/https-www-instagram-com-p-b-ujlqipbu9/ Sun, 29 Mar 2020 10:48:24 +0000 hourly 1 https://wordpress.org/?v=6.5.2