Collaboration with Woodhill Kitchen
Ok, I promised you some vegetables!!! Here is a Thai style salad bowl that will brighten up any day of the week...
Maple sriracha cauliflower
Maple soy sweet potato
Chilli roasted cauliflower leaves
Red cabbage with blood orange nam jim (@ottolenghi)
Avo, cucumber, coriander, spring onion and fresh chilli
For the cauliflower, I roasted with 1 tbsp each of oil, maple syrup and sriracha - adjust depending on your heat tolerance. The sweet potatoes were the same but switching the sriracha for soy sauce. Both take around 40 mins at 230oC.
The cauliflower leaves were doused in the Laoganma chilli oil (if you know, you know) then roasted for 5-10 mins till crisp. Everything else was just chopped and assembled.
@woodhillkichen began in June 2020 after deciding I could not take one more picture of my food to sit on my camera roll unseen by the world. Be it home-cooked or eating out, there’s nothing I find more satisfying than good food and getting the perfect pic!
Despite still working through lockdown, quieter weekends gave me the chance to experiment with new recipes and spend a little more time in the @woodhillkichen.
Proving vegetables don’t need to be boring and that cake is ALWAYS a good idea is my goal and I hope to encourage people to love their leftovers, shop small and support local businesses!