fatfoodclub

Arriving for an all out beer style stag do - i was left unsure whether a visit to Barcelona would include good food - let alone authentic style tapas. I was in fact proved wrong and we actually got the chance to eat in some really fantastic places. We ordered tapas one night and one of the small plates which arrived was this raw zucchini with truffle oil. It tasted absolutely amazing and therefore couldn't help but remember the recipe to then make once i had arrived home.

Serves 2 (ideal as a small plate to accompany a meal or simply brilliant on it own) Time: 10 minutes to make 
Ingredients: 1 large courgette 1 heaped tablespoon of flaked almonds 1 small handful of sun dried tomatoes 50 g of Parmesan cheese  A drizzle of white truffle oil A drizzle of red wine vinegar
Method: 1. Start by toasting the almonds until just brown in a shallow frying pan on a medium heat. 2. Using a peeler, peel the courgette into strips and place into a large mixing bowl. Once the almonds have browne…

Discretely located and hidden above the shops on Kirkgate, only a sign titled ‘Home’ will give you an idea that something awaits. We opened the door last Thursday and stepped away from the busy street. We climbed a flight of stairs to be met by smiles and a warm welcome – we had arrived at Home – a stylish and comfortable new restaurant from innovative and new thinking chefs Elizabeth Cottam and Mark Owens. Masterchef meets Michelin star – the duo behind Home use each month as an opportunity to showcase the very best in locally sourced and seasonal food.
Taking our seats for this afternoon, it was hard not to appreciate the warm tones and natural light that floods the restaurant at Home. The tables are subtly decorated whilst the restaurant extends into an open kitchen where the chefs and service staff all appear to work effortlessly. In fact, the service at Home crafts a fine balance between relaxed and informal yet orchestrated and perfected. The team here are both passionate and k…

I’m roasting the humble cauliflower in a delicious spice mix before topping with a Cheeky Chilli Bang-Bang Pickle. This fiery roasted  and vegan friendly cauliflower dish will serve as the ideal accompaniment to a main meal or will stand alone as a go to Indian style snack. 
Easily serves 2 people 30 minutes to prepare and cook
Ingredients 4 tablespoons of olive oil Half (400g) a washed cauliflower with green leaves removed. 1 heaped teaspoon of ground coriander 1 heaped teaspoon of ground cumin 1 level teaspoon of turmeric Small handful of chopped coriander 1 heaped tablespoon of natural yogurt (leave aside to make this vegan friendly) 1 heaped teaspoon of Cheeky Chilli Bang-Bang Pickle from those at the Cheeky Food Co. (see link below) Salt and pepper for seasoning
Method 1. Start by preheating the oven to 200 degrees. 2. Mix together the oil and spices in a mug and set aside. 3. Take the washed cauliflower and slice, chop and cut this however you like into manageable but chunky bitesize p…