Al Fresco Delights Celeriac & Mushroom Kebabs

Outdoor Exercise

AL FRESCO DELIGHTS

By Gilly Balcombe

We’re told that summer is on its way, restrictions are being lifted and we can once again enjoy the company of our family and friends! For some this may induce an element of anxiety or stress, as it’s so far from the norm that we’ve all experienced for so many months. So, start small, start simple, with tasty dishes that you can prepare ahead of time, either for lunch with your family in your garden or for a picnic in the park with your friends. Oh, and whichever it’s to be, don’t forget a bottle or two of delicious chilled, pale (preferably Provençal!) rosé…

This first recipe is my version of the ubiquitous Fauxtato Salad, though I prefer to call it ROASTED CAULIFLOWER SALAD. I first came across it thanks to my daughter, who found a recipe, that I’ve since tweaked, on one of the many Instagram accounts dedicated to keto / low carb living. I’ve tried all the variations listed and it is unfailingly successful. Despite the obvious lack of potatoes, this salad is utterly scrumptious and is perfect for transporting in your cool box, as the dressing isn’t too runny and it perfectly coats the other ingredients. Just be careful to drain the lardons and capers / pickled cucumber well!

1 large cauliflower broken into florets 4 tbsp of olive oil ½ tsp of ground black pepper 1.5 tsp of smoked paprika 1 tsp of garlic granules 1 tsp of dried oregano Salt to taste

Mix the olive oil with the herbs and spices, put the cauliflower florets into a large bowl and coat them thoroughly with the marinade, then roast at 180°C / gas mark 5 / 160°C fan for 20 minutes in a single layer on a roasting tray lined with parchment paper. Allow to cool.

Meanwhile prepare the following (using the alternatives you prefer) and put in a large bowl:

4 or 5 spring onions, finely sliced / medium red or Roscoff onion, diced / 2 shallots, diced 200g pack of lardons, well cooked and drained of fat (allow to cool) 1 tbsp of capers, chopped / 1 diced pickled cucumber (you can add more if you really love the pickled flavour) 4 or 5 celery sticks, diced / can of sweet corn drained 4 hard-boiled eggs, chopped Half a pack of fresh dill, chopped or 2 tsp dried dill

Finally, add the cooled cauliflower, mix all the chopped vegetables etc together and prepare the dressing. Combine the dressing ingredients thoroughly then stir into the salad so that everything is well coated.

1.5 to 2 tbsp of mayonnaise 1.5 to 2 tbsp of natural or Greek yoghurt Generous tsp of Dijon mustard 1.5 tsp of apple cider vinegar Salt and pepper to taste

You can adapt the salad for vegetarians by missing out the lardons or substituting a vegetarian / vegan bacon alternative. For vegans you would need to skip or substitute the lardons, skip the eggs and use an egg free mayo and non-dairy yoghurt.

And what will it accompany? Well, I’m a huge fan of succulent roast chicken, slices of rare roast beef or home-made pastrami style turkey breast, all of which are great served cold and will work either served on one of your favourite platters or packed in your cool box with the cold packs. But you also can’t beat a really good quiche or flan and the recipe that follows has the added benefit of being vegetarian and grain- and gluten-free. It was created by chef Lisa Roukin, whose excellent book ‘MY RELATIONSHIP WITH FOOD’ is a joy and a great resource for anyone who loves good food, whether or not you have food intolerances, as Lisa herself and so many of us do. So here, for your culinary pleasure, is my (very slightly adapted) version of Lisa’s delectable and cleverly pastry-free CHERRY TOMATO ‘TARTE TATIN’.

330g of cherry tomatoes A couple of sprigs of fresh thyme (use leaves only), or 1 tsp of dried thyme leaves 1 tbsp of olive oil or, as Lisa suggests, the oil from a jar of sun-dried tomatoes, which imparts a wonderful flavour and saves waste! Salt (I use Himalayan) and freshly ground black pepper to season ½ tbsp of balsamic vinegar

Cut the cherry tomatoes in half and put them in a large bowl. Season them with salt and pepper then mix together the oil, vinegar and thyme leaves and coat the tomatoes well with the mixture. Set aside for a few minutes for the flavours to infuse.

Line the base and sides of a 23 cm / 9” springform tin with parchment paper and preheat the oven to 180°C / gas mark 5 / 160°C fan. Arrange the tomatoes in a single layer, seed side down, packing them in tightly. Sprinkle any of the liquid

6 large free-range, preferably organic, eggs 120ml of rapeseed or sunflower oil 20g of runny honey (can be omitted if you prefer less sweetness. The tomatoes are wonderfully sweet in this recipe once cooked.) 200g of grated mature Cheddar cheese 200g of ground almonds Salt and freshly ground pepper to season

Beat the eggs till pale in colour and fluffy, either with or without the honey, as you prefer, and season with the salt and pepper. Add the oil then fold in the grated cheese and ground almonds ensuring that everything is well combined. Spread this mixture carefully over the layer of tomatoes, making sure it is even. Bake on the middle shelf of the oven for exactly 45 minutes, placing the tin on a baking tray lined with parchment paper or a silicon baking mat in case of any leakage.

Remove from the oven and leave to cool in the tin on a wire rack. When it’s cooled, release and remove the springform tin: place a serving plate over the top of the tart and carefully flip it over, removing the base and peeling away the parchment paper from what is now the top and the sides. Drizzle with balsamic glaze to serve, if required.

I have made this delightful dish so many times now, and always to rave reviews. It is easy to do, appropriate for a gluten-free, grain-free and low carb regime and, most importantly, absolutely delicious. Thanks as always to Lisa Roukin for her inspired recipes. And if you do want some carbs and you’re intolerant to gluten, yeast, eggs and numerous other allergens, check out Lisa’s Little Loaf Gluten-Free or the Little Pumpernickel Loaf on her website, myrelationshipwithfood.com, where you’ll also find a plethora of recipes for every occasion.

The essential element in all this is that you enjoy yourself, that you enjoy your cooking and the company of your guests. We’ve become unaccustomed to socialising and cooking for others during the bizarre times we’ve lived through, so steer clear of anything too complicated, make dishes that can be made ahead and, above all, relax and have a good time!