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!
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