Here's the thing... I've been wanting to try this for a while. My daughter is vegetarian and always misses out when I make the Fishcakes. I had the idea of making them with cauliflower and here is Version 1.0
Recipe:

• 1 Cauliflower (See notes)
• 1 bunch Spring Onion
• 4 Cloves Garlic
• Diced sweet pepper
• tsp all purpose seasoning
• 2 eggs
• 150ml milk
• 1 chilli
• tsp Curry powder
• tsp Turmeric
• Fresh chopped parsley (to taste)
• vest of 1 lemon ( Save the rest to squeeze on them once done)
• tsp mixed herbs
• tsp Hot pepper sauce
• Self raising flour to bind the mix into a spoonable batter.

The cauliflower should be salted/brined for 24 hours before use. Just sprinkle with salt in a bowl and cover with clingfilm. Leave in the fridge. Wash thoroughly before use.

All the ingredients can go in a blender together. Leave the flour until last. Gently add to bring the mix together. You want to be able to drop a fairly solid spoonful into the deep fryer (180c)

So, I have never made Jollof rice before and being totally honest, I don't recall ever eating it. It's just one of those dishes which has passed me by. Coming from a West Indian background, my family hailing from Barbados. We were firmly raised on Rice n Peas. My mum's version of which, was made using Black Eye Peas. Jollof is a popular as part of Nigerian cuisine. That's about the extent of my knowledge. Totally embarrassed by that. I understand that my Bajan rice n peas is grandchild of Jollof. Generations later, here I am doing a google search to find out how to make it. 
Here is the recipe I used. It takes the recipes I found online and blends them with what I actually had in my cupboard.

• Fry a finely chopped onion with Garlic, Chilli, Cumin, Curry powder, Ginger and Smoked Paprika
• Add a cup of easy cook Long grain rice
• Add 2 tablespoons on tomato puree
• Add a cup of Passata (blended tinned tomatoes) 
• add a cup of good quality stock (Chicken or Vegi)
• Cover and cook on low heat for about 30 minutes. 

For my experimental version, I actually threw in half a tin of kidney beans which were hanging around in my fridge. As well as a small bag of frozen vegetables. I believe this may be frowned upon in the African cookery community. But I wont tell, if you won't😊 

Topped it off with some grilled Plantain and chopped parsley.  

Read more about Jollof here: https://en.wikipedia.org/wiki/Jollof_rice

 On Wednesday afternoon I hosted a live, cook along, using Facebook Live. Aimed at beginners, this was a chance for me to try out Live Cookery Classes. Something I've been looking into for a year now. I will definitely be doing more. Watch this space.

Link to FB session https://www.facebook.com/KOBsuffolk/videos/526216748073434/ 

I've had a few people asking me for some sourdough tips. I have finally managed to get it right (once) So i'm declaring myself the master of all things sourdough LOL.

In all seriousness, what i'm actually going to do, is attach a couple of links to the video and pages I used.

https://www.instagram.com/firehousebread/ FireHouse Bakery Instagram page 

https://www.instagram.com/fitnaturally/ Fitnaturally is also really good at making Sourdough. Knows more about it than I do. Was doing it before it was cool!

Experimenting with video content again....
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So, Sunday evening at the Pub, I thought I'd knock up some Toad in the Holes for the specials board. They look good right? Well they didn't sell, so I had to eat them. Thanks! I'll start my diet next week, I guess?

For the batter:

• Equal volumes of Egg- Plain Flour- Milk (Coffee cup/cereal bowl)
• Mix together in a blender. Or just beat it like it owes you money!
• Rest the mixture for AT LEAST 1 HOUR. 

Depending on what type of sausages you use, I'd usually advise pre cooking them before adding the batter. 
Use a nice nonstick dish. Way less stressful when it comes to washing up. 
Cook in a very hot oven and don't keep opening the flipping door!

Serve straight away.

Question is..... What would you serve this with? Chips? Mash? New potatoes? Salad? Peas?

answer in the comments below?

Next generation of desserts are happening. Very happy with this first version of my new chocolate tart. Still not 💯! Way better than the brownie though, this is for the chocolate lovers out there. 

The recipe for the filling is 

• 250g butter melted with 420g 75% cocoa chocolate buttons
• whisk 600g of sugar with 3 medium yolks and 3 whole eggs
• then fold the  two mixtures together with a shot of espresso

Bake for around 20 minutes at 130 degrees C

This recipe was scribbled down in one of my notebooks years ago. I cant claim to own it, but I hope you all like it.
One thing ive found is that the eggs and sugar needs to be mixed really. Otherwise you can taste the sugar crystals after the bake.
Give it a go. Comment below.

Obviously, that's not egg! The main part of this eggsperiment was to try out SCRAMBLED TOFU. As well as some vegan sausages for the pub breakfast menu. 
These were the Linda McCartney sausages. I personally thought they were a bit crap. I'm open to suggestions here. Found any good vegan sausages? Or a substitute for this on a Full English? 
So, to the scrambled tofu.

1x 250g bock of Tofu will do 4 portions easily.
1x regular sized onion
half a teaspoon Turmeric
half a teaspoon of paprika
That's it! 
Fry the finely diced onion with the spices until softened. Then add the Tofu and gently crush through the fried mix. Just like scrambled egg, this does not take long and should not be overworked.

Season with sexy salt (smoked sea salt is ace) and black pepper. Let me know how you get on, in the comments below.

So. Here's something I've wanted to try for a while. I wanted to bring that fried chicken experience, but without the chicken. With all the hype surrounding vegan choices, my research lead me to try this out. This is only initial beta testing at the  moment. The full VEGAN version will be tested soon.

For this vegetarian version, I used a  medium cauliflower, cut in to six aggressively sized chunks. Seasoned with:

• Cumin
• smoked paprika
• garlic
• rosemary
• coriander
• garam masala
• oregano
• celery salt
• mild chilli powder
• salt and pepper

Coat all the wedges in the herbs and spices. Leave for a few hours, then coat in Gram Flour, then egg, then Bread crumbs and deep fry.

These turned out WAY better than I thought they would. I actually surprised myself! 

To make this Vegan, use aquafaba instead of the egg mix, also ensuring that the breadcrumbs are also vegan.
To make this GLUTEN FREE. Just find some GF breadcrumbs innit!

PRO TIP: Test a single piece of Cauliflower first. Adjust the seasoning before committing to the fryer.

Any questions? Get in touch via COMMENTS below.