One pan FEASTS
Woman's Weekly|May 14, 2024
In her new cookbook, Anna Jones shows how to whip up a meal with minimal fuss
ROSE FOOKS
One pan FEASTS

Cauliflower caponata 

From Sicily, caponata is a masterclass in balancing sweet, sour and salty. It's most often made with aubergine. This buttery cauliflower version is all done in the oven.

1 Heat the oven to 200C Fan/Gas 7. Put the cauliflower, onions and celery in a large, high-sided baking tray with 1tbsp olive oil, 2tbsp wine vinegar and a little sea salt and pepper. Toss to coat, then roast for 25 mins, until everything is slightly charred and starting to soften. Turn the oven down to 180C Fan/Gas 6.

2 Add the tins of plum tomatoes, breaking them in your hands as you do so, along with the olives, capers and raisins. Give everything a good mix, mashing slightly with a fork, and return to the oven for 40 mins, or until everything is soft and sticky.

3 While the mix is still piping hot, add another 1tbsp vinegar, toss through a handful of parsley leaves and serve. Finish with a very generous dousing of extra virgin olive oil to bring it all together.

Courgettes agrodolce with sticky onions

Esta historia es de la edición May 14, 2024 de Woman's Weekly.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición May 14, 2024 de Woman's Weekly.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.