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Ottolenghi – Curried cauliflower cheese filo pie..

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ottolenghi
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Curried cauliflower cheese filo pie.. in reverse! Once described as ‘molten-hot-cheese-lava’, it’s the ultimate comfort food. And it’s the first recipe we’re cooking from OTK: Shelf Love on Youtube: LIVE NOW!!

Head to my link in bio to watch me and @noorishbynoor cook it on #otkwhatsfordinner, and you’ll find the full recipe in the book, out Sept 30th in the UK / Nov 2nd in the US.

Photos taken by the wonderful @elenaheatherwick3d
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.@Anahaugh makes Parkin Cake 🎂🍰on @BBCMorningLive

Below is a recipe by Sarah Cook from BBC Good Food:

Ingredients

  • 200g butter, plus extra for greasing
  • 1 large egg
  • 4 tbsp milk
  • 200g golden syrup
  • 85g treacle
  • 85g light soft brown sugar
  • 100g medium oatmeal
  • 250g self-raising flour
  • 1 tbsp ground ginger

Method

  • STEP 1Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
  • STEP 2Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
  • STEP 3Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.