Month: Nov 2020

This recipe from Cauldron is a bit different. Never thought to grill tofu before, but now that I have, it’s been a revelation. The marinade is excellent and has already been used with other curries. The grilled tofu pieces added texture and gives a good bite. Every day is a school day as they say.

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A word of warning though: this Jalfrezi recipe is fiery, so if your tongue doesn’t want to be set ablaze, reduce the spice amounts because it’s full on. There is half a teaspoon of garam masala in the marinade so adding another couple into the curry sauce is a bit too much. Not adding the fresh chilli and limiting the garam masala will calm it right down… and also help minimise the steam coming out of your ears.

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Find the recipe here:

https://www.cauldronfoods.co.uk/recipes/tofu-saag-jalfrezi

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Please note: No amphibians were harmed during this activity.

Now the clocks have gone back and the nights are fair drawing in, it’s time to batten down the hatches and drookle everything in hot, thick gravy. Toad in the hole is one meal where this is essential. Getting a good spongy result has always been an issue without eggs. No more. Look what happened when I tried Gaz Oakley’s recipe! The man’s a wonder, so he is.

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This toad shrunk clear of the sides (good sign) and check the golden colour – I was drooling. Could have kissed it. Use vegan Cumberland sausages – these Sainsbury’s ones are pretty tasty:

https://www.sainsburys.co.uk/gol-ui/product/ProductDisplay?storeId=10151&productId=1226358&urlRequestType=Base&langId=44&catalogId=10123

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For lump free gravy, always mix original Bisto powder in a cup first with cold water before adding to a pan of boiling water. If it’s too runny, then repeat the above. If it’s too thick, add COLD water to the pan, stir vigorously and bring the gravy back to the boil. Sorted.

Click below to find Gaz’s recipe:

Vegan Toad in the Hole