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Cooking Together – Jan’s Seasonal Menu

We hope you enjoyed your evening with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

Starter: Buffalo Cauliflower Salad with a Lemon and Tahini Dressing

Main: Pan-Fried Sea bass, Sweet Potato Flatbread with Wasabi and Kewpie salad

Dessert: Lemon Posset 

Buffalo Cauliflower Salad with Lemon and Tahini Dressing

Ingredients – For the baked cauliflower:

  • 1 Head of Cauliflower, cut into florets
  • 1tbsp of Cajun spice
  • 1tbsp of Olive oil
  • 4tbsn of Hot sauce
  • 2tbsp of Coconut oil
  • 2 peeled Tomatoes
  • 1 Onion, diced
  • 2 cloves of Garlic, crushed
  • 2tbsp of Coconut yoghurt

Ingredients – For Lemon and Tahini dressing:

  • 150ml of Plant-based yoghurt
  • 1tsp of Tahini
  • 1 Lemon, zest and juice
  • 1 clove of Garlic, crushed
  • Seasoning
  • 2tbsp Chopped parsley


Method for baked Cauliflower:

Preheat the oven to 185C.

  1. Rub mixture of Cajun and oil into our cauliflower florets, place on a tray with some greaseproof paper on it and bake for 20 minutes.
  2. Meanwhile, heat up a little sauce pan, sauté onion and garlic on coconut oil for 2 minutes, add the tomatoes roughly crushed with your fingers and the hot sauce. Boil for 5 minutes, add the coconut yoghurt and blend. Correct the seasoning
  3. When the cauliflower is tender and slightly charred around the edges, we can take it out, coat in our buffalo sauce and bake for 5 minutes more.

Method for lemon tahini dressing:

  1. Place all the ingredients into a food processor and whizz until smooth, if you prefer a less sour dressing you can add a teaspoon of maple syrup.

Pan-Fried Sea Bass Fillets with Wasabi and Kewpie Salad,  sweet potato flatbread

Pan-Fried Sea Bass Fillets – Serves 2:

  • 2 sea bass fillets
  • olive oil
  • salt
  • pepper


  1. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat.
  2. Once the pan is hot, season the fillets with salt and place in the pan skin-side down. Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin.
  3. Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque.
  4. If the fish is not cooked after 1 minute, remove the pan from the heat and leave the fillets to finish cooking in the residual heat before serving.


  1. To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt.
  2. Don’t put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets.

Wasabi and Kewpie Salad – Serves 2:

  • ¼ red cabbage, shredded
  • Good pinch of Maldon salt
  • 1x lime zest and juice
  • 1x handful of chopped coriander
  • 1 carrot, peeled and grated or ribbons
  • 1x shallot, sliced
  • ¼ of cucumber, diced
  • Pickled jalapeños, 1tbsp (optional)
  • 1tbsp of pomegranates (optional)


  • 4tbsp of kewpie (Japanese mayo)
  • ½ tsp of wasabi paste
  • 1 cloves of garlic, grated


  1. Mix cabbage and salt in a mixing bowl, rub and massage for about two minutes until it looks wilted.
  2. Add all the other ingredients, toss and mix.
  3. In a separate smaller bowl, mix your dressing ingredients and fold through the salad.

Sweet Potato Flatbreads -Makes 6 flatbreads:

  • 1cup sweet potatoes, cooked
  • 2cups of plain flour
  • Seasoning


Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.

Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.

Lemon Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients – Serves 2:

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon


  1. Squeeze the lemon
  2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. Take the pan off the heat and whisk in the lemon juice
  4. Strain this into a jug and leave to cool for 20minutes.
  5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers.

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