WAITROSE RECIPE

CAULIFLOWER & CHICKPEA TIKKA MASALA

Preparation time: 20 minutes Cooking time: 25 minutes Serves: 4 INGREDIENTS

1 medium cauliflower (about 1kg) • 2 tbsp vegetable oil 400g can chickpeas, rinsed and drained • ½ tsp ground turmeric 1 onion, finely chopped • 2 cloves garlic, finely chopped 15g fresh root ginger, finely chopped ½ x 283g jar Patak’s Tikka Masala Spice Paste 200g fresh tomatoes, finely chopped 3 tbsp non-dairy yogurt alternative, such as oat ¼ x 25g pack coriander, leaves only Steamed basmati rice, to serve METHOD

1 Preheat the oven to 220C, gas mark 7. Line a large baking tray with foil. Break the cauliflower into large florets, reserving any tender leaves. Toss the florets with 1⁄2 tbsp oil and spread over one side of the baking tray. Toss the chickpeas with another 1 tbsp oil and the turmeric, and spread over the other side of the baking tray. Roast for 20 minutes, stirring each side and adding the cauliflower leaves halfway through. 2 Meanwhile, heat the remaining 1⁄2 tbsp oil in a large pan. Fry the onion for 5 minutes until soft. Add the garlic and ginger and fry for 1 minute. Add the curry paste and fry for 2 minutes. Pour in 50ml water and cook until evaporated. 3 Add the tomatoes and 200ml water to the pan; simmer for 5 minutes, then spoon in the cauliflower. Simmer over a medium-low heat for 5 minutes. Take off the heat and stir in 2 tbsp yogurt alternative. Add the chickpeas and cauliflower leaves. Finish with the final 1 tbsp yogurt alternative and the coriander leaves. Serve with steamed basmati rice.

THE MARMION HOUSE RESTAURANT

“By chance, we believe this building was first used as a tea room, and although we don't serve a lot of tea, it feels as though it’s come full circle”’ laughed Jasmine Ryan, who opened The Marmion House Restaurant earlier this year. However, the idea of opening the restaurant was agreed 7 years ago, when Jasmine ran into a friend, Craig Emery, whom Jasmine had worked with at the Loch Fyne restaurant. “We both decided, then and there, that we wanted to open somewhere together, but we didn’t know where, or how we’d do it. Then a friend told me this beautiful shop, (formerly Victoriana) had become available. There was then a long process of planning applications to change the use of the premises, and lots of building work... and then along came COVID. Now the restaurant is finally open Jasmine can barely contain her excitement, “Ever since I was young I’d always wanted to work in hospitality. I’ve worked in lots of local, well known restaurants, from a waitress to manager, but I’ve always wanted to have my own establishment. Craig and I have brought together a great team, led by our brilliant chef Danny Carter, formerly of Maddisons. People are loving the food and the ambiance’. We serve a mix of small plates, or one mains dish if customers prefer. It’s an eclectic mix of modern European food, with Asian influences, but we are constantly evolving the menu. We want everyone to feel comfortable about popping in, maybe for a coffee, or a glass of wine and then to perhaps order food — and we’ve tried to keep the prices very affordable.” The Marmion House restaurant may have taken a long time to come to fruition, but it certainly seems to be well worth the wait.

89 Marmion Road, Southsea PO5 2AX 023 9279 6920 Marmion house @marmionhouse