Monthly Archives: October 2014

Venison Crumble

Venison Crumble © Sue Todd 2014

Venison Crumble © Sue Todd 2014

This recipe is adapted from Nigel Slater’s Cow Crumble recipe which featured on ‘Nigel and Adam’s Farm Kitchen’ television show.   However while Nigel used beef and potatoes, we used  local Northumberland Estates Fallow Deer Venison and celeriac instead.  Although we’ve made it using the bone standing up in the centre method, we’ve also made it without the bone, and this version doesn’t have the bone included.

Venison is seriously good meat, low in fat and full of flavour.  Make sure you go for wild venison if possible rather than farmed venison.  There shouldn’t be anything wrong with the farmed venison, but we’d opt for wild every time given the opportunity.  If you’ve tried it before and it seemed too ‘gamey’ don’t let that put you off, as it shouldn’t be. Well butchered, fresh venison should be delightful, its very lean, rich in iron and full of B vitamins.  If you are looking for somewhere to buy your game, look for local traditional butchers or game dealers, rather than supermarkets.

This is a great recipe for feeding a lot of people a hearty warm and filling meal.  We had this last Christmas on Boxing Day following the annual family clay pigeon shoot in the paddock, it was lovely to come into after being out in the cold for a few hours.

Nigel’s version was enough for 8 people, this one feeds 4-6 easily.


  • 2 tbsp olive oil,
  • 1 KG venison diced,
  • 500ml beef stock,
  • 2 carrots, roughly chopped,
  • 2 celery sticks, roughly chopped,
  • 1 white onion, roughly chopped
  • 2 tbsp plain flour,
  • salt and freshly ground black pepper,
  • 4 sprigs of thyme or 1/2 tsp dried thyme,
  • 1 bay leaf

For the crumble:

  • 1/2 a large celeriac,
  • 2 large parsnips,
  • knob of butter,
  • 1 tbsp black mustard seeds


Venison Crumble © Sue Todd 2014

Venison Crumble © Sue Todd 2014

If you are using a conventional oven you’ll need to preheat it to 160C/325F/Gas 3.

Heat 1 tbsp olive oil in an oven proof dish and then brown the venison on a fairly high heat. Do this in batches so that all the venison gets browned more easily.  Put each completed batch into a separate bowl to one side.

Add a few ladles of stock to the dish and scrape the caramelised sediment from the dish and pour this into the bowl alongside the browned venison.

Add a further tablespoon of olive oil to the dish and heat it through, then soften the chopped carrots, celery and onion.

At this point add the venison back into the dish and scatter the flour across the dish.  Let this cook for a couple of minutes before pouring over enough stock to almost but not quite cover the meat.  Season with salt and pepper and mix well.  Let this cook for a few minutes.

Add the herbs; thyme and bay, and leave the dish to simmer on a low heat while you prepare the crumble.  We move this to the baking oven of the AGA at this point and allow it to cook for 1 1/2 hours.  This gives you plenty of time to prepare the crumble.

To make the crumble, peel the celeriac and the parsnips and grate them.  It’s easier and faster to use a food processor to do this if you have one.

In a separate pan, melt the knob of butter (Nigel uses a good amount of butter but we like a bit less, you may find you prefer more) with the black mustard seeds.

Now add the grated celeriac and parsnip to the pan with the butter and mustard seeds and mix it up well.  You want an even coating of the mustard seeds across the vegetables.

After the venison stew has cooked for an hour and a half, remove it from the oven and spread your celeriac and parsnip crumble mix over the top of the venison stew.  If you are using a conventional oven, Nigel recommends leaving the dish uncovered for the final hour.  With an AGA we’d recommend that you cover the dish with foil and put it back in the baking oven for another 1/2 hour.  At this point remove the foil and put the dish back into the roasting oven for a final half hour to brown and crisp up nicely.


Baked Quails Eggs

Baked Quails Eggs with smoked salmon, cheese sauce and spinach.  © Sue Todd 2014.

Baked Quails Eggs with smoked salmon, cheese sauce and spinach. © Sue Todd 2014.

This is my all time favourite starter.  We made it for the first time on Boxing Day 2013 and its become a firm staple offering on the menu since.

Baked Quails Eggs make a fabulous comfort food, warm, sumptuous, creamy, rich but not overly so and nourishing.  Basically there’s nothing not to like.

It makes a delicious starter served with a light green salad or some home-made bread.

Baked Quails Eggs with smoked salmon, creamy cheese sauce and spinach. © Sue Todd 2014.

Baked Quails Eggs with smoked salmon, creamy cheese sauce and spinach. © Sue Todd 2014.


  • 70g of fresh spinach,
  • 150ml double cream,
  • one small packet of smoked Salmon (you need enough for one layer of salmon per ramekin dish),
  • 50g Emmental cheese,
  • 50g Gruyère cheese,
  • Black pepper,
  • 8 Quails Eggs, (2 per serving),
  • finely grated parmesan cheese to top the ramekins off


Quails Eggs baked in a creamy cheese sauce with spinach and smoked salmon.  © Sue Todd 2014.

Quails Eggs baked in a creamy cheese sauce with spinach and smoked salmon. © Sue Todd 2014.

Blanch the spinach off and divide it between four ramekin bowls.

On top of the spinach add one layer of smoked salmon, cut to fit and to cover the spinach completely.

Now make a cream cheese sauce by heating the cream through gently before adding the Emmental and Gruyère cheese and black pepper to taste, stirring until the cheese melts completely.

Pour the cheese sauce over the salmon being careful to leave sufficient room at the top of each dish to add two quails eggs and some parmesan cheese.

You can prepare the dish in advance to this point and leave it to one side until your guests arrive.

Crack two quails eggs into the top of each ramekin dish and sprinkle with finely grated parmesan cheese.

Slide the ramekins   on to a baking tray and pop into a hot oven to bake.  We use the top oven of the AGA.  That will equate to about 250C, 480F or Gas 8 on conventional cookers – and you will want to pre-heat the oven.  Thankfully with the AGA that bit isn’t necessary, which is just as well or we’d always be eating later than planned!  It shouldn’t take very long, no more than 10 minutes at most, so keep an eye on it.  You want to take them out when they are golden brown and bubbly on top.

To Serve:

A sharp well chilled white wine is good with this to cut through the richness.  Serve with freshly baked bread and a green salad.

If you want some home-made bread to go with this, you could try one of these:

Beef Lasagne without the pasta.

Lasagne where courgette and aubergine replace the pasta. © Sue Todd 2014.

Lasagne where courgette and aubergine replace the pasta. © Sue Todd 2014.

I guess it isn’t really lasagne once you take the pasta away, but while I’m trying to omit grains I didn’t want to lose one of my favourite meals as well.  So this is the next best thing, its to Lasagne what Cauliflower Crust is to pizza – tastes great, does the job and explains itself!

It’s a relatively simple matter to replace the pasta layers in this dish with thin strips of courgette and aubergine. You don’t have to use both, either one will do fine but I had both so that is what we used.

Using the courgette/aubergine and adapting the sauce you can have a delicious meal which is gluten-free and grain-free.  You could of course use milk and some gluten-free flour to make a roux and a less rich béchamel sauce.

Ingredients – meat and tomato sauce:

  • 500g minced beef (grass-fed, organic being the best),
  • 3 shallots,
  • 1 crushed clove of garlic,
  • knob of butter,
  • 1 tbsp dried oregano,
  • 400g chopped tomatoes,
  • salt and pepper to season,
  • 1 tbsp tomato paste

Ingredients – cream sauce:

  • 1 shallot
  • 400ml double cream
  • 1 bay leaf,
  • 1/2 tsp grated nutmeg,
  • 1/2 tsp thyme,
  • Emmental / Gruyère (for the top of the finished dish)

Ingredients – Vegetables

  • 1 courgette,
  • 1 aubergine,


Lasagne with courgette and aubergine in place of pasta.  © Sue Todd 2014.

Lasagne with courgette and aubergine in place of pasta. © Sue Todd 2014.

Prepare the meat and tomato sauce first.

Finely chop the 3 shallots and sweat them gently in a knob of butter with the crushed clove of garlic.  Add the oregano.

Then add the beef and fry until the beef is browned.

At this point add the chopped tomatoes, with salt and pepper to season and the tomato paste.

Cook through gently.

To make the sauce, heat the cream through gently with the bay leaf, nutmeg and thyme.  Put to one side to cool.

Now you need to cut the courgette and aubergine into thin slices – if you have a mandoline that would be perfect, otherwise just watch your fingers.

Using a large square dish, add a layer of mince and tomatoes, a layer of sliced aubergine/courgette and then cover with sauce.  (Remove the bay leaf at this point) Repeat the layers until you’ve used everything up, ending with a layer of sauce.

Top the dish with grated Emmental and Gruyère and bake in a hot oven until the cheese is nicely toasted and browning.

Serve with a nice salad.



Do you know where your chicken comes from?

There’s an interesting article on the BBC site today “Do people know where their chicken comes from?” I’d guess mostly not.  The article doesn’t make for pretty reading.  We always buy free range or organic chicken and yes its more expensive, but it tastes good and it will have had a better life.

It is interesting to note that while battery farms for egg production are now banned, it’s perfectly okay (in the eyes of the law at least) to keep chickens cooped up for their entire life indoors and never see the light of day, or perhaps its worse to see it but not to be able to reach it.

The article explains clearly the differences between how free-range, organic, indoor and freedom food chickens are kept.

Don’t you think its sad that we are so removed these days from food production, with so many children assuming that food is somehow ‘produced’ in the supermarket.

One good chicken can stretch to more than one meal.  It can provide a roast, the leftovers from the carcass can go to sandwiches, risotto or some sort of casserole and the carcass itself makes the most fantastic stock.


Vitamin rich smoothie

Vitamin rich smoothie © Sue Todd 2014

Vitamin rich smoothie © Sue Todd 2014

There’s no better pick me up than a vitamin rich smoothie, great as a fast breakfast or just to perk you up again during the day. Feel free to experiment and add in different fruits depending on what you have available. I’m not sure you can go far wrong really. You can almost feel it doing you good as you drink it. I love food like that.


  • 1 apple,
  • 1 pear,
  • 1 handful of spinach (or kale),
  • 1 banana,
  • coconut water


Pop the spinach into a food processor or blender.  Core the apple and the pear and put the pieces into the food processor.  Add the peeled banana and blitz well.  Think down to the required consistency with coconut water and serve.


You could add a teaspoon of vanilla and/or honey.  Additionally feel free to swap fruits out.  It’s lovely with pineapple added too.  You can miss the spinach/kale if you wish but it’s actually really nice.


Kipper Fishcakes with Northumbrian Craster Kippers.

Craster Kipper Fishcakes served on a bed of leaves with a poached egg. © Sue Todd 2014.

Craster Kipper Fishcakes served on a bed of leaves with a poached egg. © Sue Todd 2014.

Here in Northumberland we are so lucky to have some wonderful food producers and of course we have our fabulous coastline and a plentiful supply of fish.  We like to use local food where ever possible so it was a treat to visit Craster and buy fish at Robsons, and this time Gary chose kippers.  Kippers are a quintessentially English food, very popular in Edwardian Britain for breakfast.

Kippers!  I loathed them as a child, on account of all the bones.  The one good thing about having an AGA is that you can cook them in the oven and then they don’t stink the house out.

Gary loves kippers although I have to say I’m not so fond, and he’d decided Kipper fish cakes was the way forward.  I agreed to try them on condition that we made them differently, because  I’m trying hard to follow a primal diet once again which means avoiding grains, potatoes and legumes.  This involved playing with some new ingredients and we had no idea if it would work.  However, the result was delicious and we have some spare ones in the freezer now.

In the past I’d have used potato to make the fish cakes, coated firstly with flour, then egg, then finally breadcrumbs or perhaps oats.  I needed to find some alternatives in the store cupboard if we were to create a version without the grains or potatoes.  A quick raid on the larder produced; some sesame flour which I’d just bought as a potential bread ingredient, some millet flakes which I thought would help give the celeriac a bit more body and prevent them from breaking up during cooking and finally the ground flax seeds which I thought would give a nice textured coating.

Kipper Fishcake © Sue Todd 2014

Kipper Fishcake © Sue Todd 2014

 So if you want a gluten free, wheat free fish cake, here you go.   


  • 2 oak smoked kippers, cooked in water with a small knob of butter,
  • 1/2 a large celeriac,
  • butter and cream to make mash,
  • Millet flakes,
  • 2 eggs,
  • sesame flour,
  • Ground flax seeds
  • oil to fry


Poach your kippers and when they are cooked remove from the pan and leave to cool.  Once they are cold, break the fish into flakes, removing as many bones as possible.

Peel the celeriac and dice into 1cm cubes, boil in salted water until soft.  Drain and mash with a knob of butter and some cream.  Don’t puree as you need some texture.

Mix the kippers into the celeriac mash.  The kippers will be salty enough, so don’t add more, but a few twists of black pepper will help it along nicely.  If the mixture feels a bit loose add some flaked millet and leave them to rest for about 1/2 hour.

Kipper Fishcakes shaped and ready for coating © Sue Todd 2014

Kipper Fishcakes shaped and ready for coating © Sue Todd 2014

Break two eggs into a bowl and whisk well.

Coat the Kipper Fishcakes with sesame flour © Sue Todd 2014

Coat the Kipper Fishcakes with sesame flour © Sue Todd 2014

Put some sesame flour onto a plate ready for coating the fish cakes and pour some ground flax seeds onto another plate for the outer coating.

Then dip the Kipper fishcakes in beaten egg. © Sue Todd 2014

Then dip the Kipper fishcakes in beaten egg. © Sue Todd 2014

Form the fish mixture into small rounds and coat them in the sesame flour, then put them into the egg dip and lastly into the flax seeds to give them a nice outer coating.

Coat the Kipper Fishcake in the ground flax seed. © Sue Todd 2014

Coat the Kipper Fishcake in the ground flax seed. © Sue Todd 2014

Fry in oil until brown, and then remove onto a sheet of kitchen paper to drain.


Cook the Kipper Fishcakes in oil. © Sue Todd 2014

Cook the Kipper Fishcakes in oil. © Sue Todd 2014

To Serve:

Serve on a green salad with a poached egg.

Kipper Fishcake served on a bed of green leaves with a poached egg. © Sue Todd 2014

Kipper Fishcake served on a bed of green leaves with a poached egg. © Sue Todd 2014.

Other Suggestions:

Alternatively:  Just serve with a nice salad or perhaps some sweet potato chips and a home-made tomato sauce.


Grain-free, wheat-free English Muffins

Gluten Free, Wheat Free, English Muffins © Sue Todd 2014

Gluten Free, Wheat Free, English Muffins fresh from the oven © Sue Todd 2014

I got really excited when I discovered a range of recipes online to make Paleo English Muffins.  These ones are really nice to have with marmalade or jam, but we warned I don’t think they work will with savoury things at all.  You may find them okay but to me they are too sweet to have with savoury items and I didn’t enjoy them with Eggs Benedict, however as an afternoon winter treat by the fire with home-made blackberry jam or honey …. simply scrumptious.

Most of the online recipes I’ve found use a microwave, but given I hate the microwave mine of course use the AGA instead.

Ingredients (to make 2 English Muffins):

  • 2 eggs,
  • 2 tbsp milk, (to make this dairy free too, use coconut or almond milk in place of cow’s milk)
  • 2 tbsp coconut flour,
  • 1 tbsp coconut oil or butter,
  • 1/4 tsp baking powder, (or 1/4 tsp bicarbonate of soda and 1/2 tsp of apple cider vinegar)
  • pinch of salt
Gluten Free, Wheat Free, English Muffins © Sue Todd 2014

Gluten Free, Wheat Free, English Muffins © Sue Todd 2014


Melt the coconut oil or butter in a small pan.

If you are using the bicarb and vinegar, mix those together well in a separate container and leave to one side for the moment.

Add the remaining ingredients (except the bicarb and vinegar) to the pan with the butter/coconut oil and mix well.  Now add the bicarb and vinegar if using and mix well again.

Split the mixture between two ramekins and bake in a hot oven for about 12 minutes, until they seem firm.  I used the baking oven in the AGA, I’m guessing you’d need to be around 200 celsius, 400 fahrenheit or gas mark 6 on a conventional cooker.  Apparently you can use a microwave and it takes about a minute and a half, which I guess is very fast if you are in a hurry, but I’d rather clear up in the kitchen while it cooks personally and then enjoy my muffins at leisure without a pile of washing up.

When cooked, loosen using a knife and turn out onto a board to cut in half.  We then toasted ours using the AGA toaster on the top of the AGA.

As I say because of the coconut flour I think these are best for having with sweeter things like jam or honey, rather than savoury items.  But they do make a fast gluten and wheat free alternative.

Gluten Free, Wheat Free, English Muffins © Sue Todd 2014

Gluten Free, Wheat Free, English Muffins © Sue Todd 2014

Spicy chicken and cherry salad

Spicy Chicken and Cherry Salad © Sue Todd 2014

Spicy Chicken and Cherry Salad © Sue Todd 2014

I know summer is over along with the cherry season, but looking through a whole bunch of photos I came across some from the summer.  Not everyone likes sweet and savoury things together and while I detest sweet and sour recipes, I love fruit with other foods and cherries in particular.  I can sit and munch through a bag of cherries with some cheese and nuts and call it lunch quite happily.  This recipe is just wonderful summer food, for lazy hot days to eat in the garden, take on a picnic in a tiffin box or even to have at your desk if so inclined.

You can buy ready prepared korma curry paste, we always make our own simply because I’ve an allergy to cinnamon, and you can never be certain its not in there.  You can either use cold left over roast chicken for this, or cook some chicken pieces off especially.


  •  600g cold cooked chicken,
  • 450g cherries,
  • mixed salad leaves,
  • 1 bunch of spring onions

Ingredients – Dressing:

  • 1 tbsp korma curry paste,
  • 1 tsp clear honey,
  • 1 tsp lemon juice,
  • 220g tub fromage frais,
  • mint leaves stripped from stalks


Make the dressing first.  Combine the curry paste, honey, lemon juice and fromage frais with a little bit of seasoning and the mint leaves in a food processor or blender and blitz until the dressing is smooth, but still has small flecks of mint rather than a complete puree.  You can make this in advance and store for up to two days if you want to.  Its much better left for at least a couple of hours to let the flavour develop.

Tear the chicken into bite sized pieces.  Then stone the cherries.  We have one of these little ‘cherry stoner’ tools, which is great except when you jam part of your hand in it and hurts like hell.  They can also splash – so take my advice and don’t wear a white shirt you really like to do this job!  Less mess and less pain can be achieved using a knife, but it may take longer.

Spread the mixed salad leaves over a platter (or plates or lunch boxes), scatter the chicken and the cherries on top.  Trim the spring onions and chop finely before scattering over the top of the chicken, cherries and salad leaves.

Then to serve, (but not before unless taking for lunch in a box – but even then its better in a separate container) drizzle the dressing over the salad.


This also I now know, works wonderfully with salmon too!  That combination plus our recipe for korma curry paste will follow soon.

Eggs Benedict – the best breakfast?

Eggs Benedict - the best breakfast ever? © Sue Todd 2014

Eggs Benedict – the best breakfast ever? © Sue Todd 2014

I think this actually is the world’s best breakfast.  Definitely one for a relaxed start to the day on holiday or over a weekend.  Left over sauce is great used with poached fish the next day or served with steak, just prolonging the pleasure a bit further.


  • 2 tbsp white wine vinegar,
  • 6 black pepper corns,
  • 1 bay leaf,
  • 8oz butter,
  • 3 egg yolks,
  • 2 slices ham,
  • 2 muffins or slices of toast
  • 2 eggs


Simmer the white wine vinegar in a small pan along with 1 tbsp of water, 6 black peppercorns and the bay leaf until it has reduced to about 1 tbps.

Blend 2oz of the butter with the egg yolks in a bowl.  Remove the peppercorns and bay leaf from the vinegar mixture before adding the vinegar mixture to the egg yolks and butter.  Whisk.

Place the bowl in a bain-marie, or put in a bowl over a pan of boiling water, and add a further 6oz of  butter cut into small pieces one or two at a time until they have all melted into the sauce.  Keep whisking until your sauce is smooth and glossy.  Season to taste.

While you are cooking the sauce put a couple of muffins or slices of bread to toast.

Poach your eggs.

To assemble, put the muffins or toast on the plate and add a slice of ham before topping with a poached egg. Spoon the hollandaise sauce over the eggs.

Eggs Benedict and Samphire - the ultimate English Breakfast? © Sue Todd 2014

Eggs Benedict and Samphire – the ultimate English Breakfast? © Sue Todd 2014

To Serve:

Delicious served with samphire, asparagus or chopped chives.  You can use gluten free bread for a gluten free option.  Rounds of toast or muffins work well.  I did try some gluten-free, wheat free English Muffins, but they were far too sweet to eat with Eggs Benedict.  I will keep trying to find a bread recipe I like that is gluten and wheat free.

Cauliflower Croustade

Cauliflower Croustade - gluten and wheat free © Sue Todd 2014

Cauliflower Croustade – gluten and wheat free © Sue Todd 2014

Cauliflower is a vegetable I loathed as small child.  I can still remember cauliflower that either lacked all taste or smelt rank from overcooking, that had no texture and likely no vitamins left in it at all.  Somehow I managed to get past that and cauliflower cheese became a staple part of my diet in my late teens, which meant there was always something I felt I could eat.  As I move towards a gluten-free, wheat free diet, cauliflower consumption is on an upwards trend.  Quite apart from cauliflower cheese which remains a firm favourite in the comfort food stakes, I’m using it as a replacement for rice and as a pizza base too.

Cauliflower Croustade is another favourite.  We’ve been making this dish since the now grown up children were quite small.  I still love it, but where we first adapted it from Rose Elliot’s ‘Croustade of Mushrooms’ in  her ‘Supreme Vegetarian Cookbook’, we first made it using cauliflower to replace the mushrooms, which the boys detested, together with a cheese sauce and now latterly I’ve a gluten-free, wheat version of this dish which I love even more.

I’m looking forward to next year now and growing our very own cauliflowers here in our English country garden.

Serves 4

Ingredients – base:

  • 75g/3oz flaked almonds,
  • 75g/3oz pumpkin seeds and sunflower seeds, (or if you are not avoiding wheat/gluten you could use the same weight of breadcrumbs or oats – I’ve used either and sometimes a mixture of both)
  • 75g/3oz ground almonds or other finely ground nuts,
  • 1 small onion, peeled and chopped finely,
  • 1 clove of garlic, crushed,
  • 90g/3 1/2 oz softened butter,
  • freshly ground salt and pepper,

Ingredients – cheese sauce:

  • 1 shallot finely chopped,
  • 1 small knob of butter,
  • 500ml of double cream,
  • 1 handful of grated Emmental,
  • 1 handful of grated Gruyère,
  • seasoning to taste

Ingredients –

  • 1 medium-sized cauliflower

Method – base and cauliflower:

Cauliflower Croustade - base - Gluten free and wheat free © Sue Todd 2014

Cauliflower Croustade – base – Gluten free and wheat free © Sue Todd 2014

If you are using a conventional oven, you will need to preheat it to 180C/350F/Gas Mark 4.

First of all blitz the pumpkin seeds and sunflower seeds in a food processor.  You are looking for fairly fine grain.  Put the blitzed seeds in a large bowl  Keep a few of the flaked almonds back but put the rest into the bow with the blitzed seeds together with the ground almonds.

Melt a knob of the butter in a small pan and fry off the onion and garlic until cooked through and golden.  Add to the bowl.  Melt the remaining butter and stir into the bowl mixing well.

Press the resulting mixture into the bottom of a ceramic baking dish, a flan dish would work well as would a shallow le cruset dish.

Bake the base for about 20 minutes.  You are looking for a golden brown, crisp finish. If you have an AGA use the baking oven.

While the base is cooking you need to par boil the cauliflower and prepare the sauce.  You don’t want to fully cook the cauliflower right through or it will be soggy and not very appetising so you want to get it to an al dente point and then drain it.

Method – cheese sauce:

You could of course just make an ordinary cheese sauce with a roux (using gluten-free flour if you need a gluten-free sauce).  However, if you want a wheat free sauce then double cream is a delicious route to take as long as you can take dairy products.

Melt a knob of butter in a small frying pan. Gently fry the shallot in the butter until its translucent.  Add your cream and heat gently.  When its hot, add the Emmental and Gruyère cheese and stir until melted.  Season to taste.

Cauliflower Croustade © Sue Todd 2014

Cauliflower Croustade © Sue Todd 2014

Method – Assemble and finish:

Once the base is cooked, lay the drained cauliflower florets over the base then cover with the cheese sauce.  Pop back in the oven to finish cooking.  You want it to brown lightly on the top, so it should take about 10-15 minutes.  Ten minutes into this cooking time, you want to pull it out quickly, and sprinkle the remaining flaked almonds over the top before popping it back in the oven.  This should mean the nuts can brown slightly but not burn.

To Serve:

I love this with a nice green salad and some fresh tomatoes.  Sausage is a good addition too.  We had this the other evening with a nice salad and venison sausages from our local butcher.


Cauliflower Croustade ready to serve. © Sue Todd 2014

Cauliflower Croustade ready to serve. © Sue Todd 2014