1 head cauliflower, broken into florets
1 head purple cauliflower, broken into florets
nasturtium leaves and flowers, to garnish
½ tbsp finely chopped flatleaf parsley.
1 thyme sprig
watercress leaves, to garnish
1 tsp Dijon mustard
8 capers, roughly chopped
1 bay leaf
salt and freshly ground black pepper
pinch ground cumin
500g/1lb 2oz ‘00’ flour, plus extra for dusting
2 tbsp olive oil, plus extra for cooking
3 tbsp olive oil
20g/¾oz golden raisins, soaked in warm water and drained
3 tbsp extra virgin rapeseed oil
pinch ground turmeric
1 tsp white wine vinegar
1 free-range egg, beaten
4 free-range egg yolks
225g/8oz soft goats’ cheese, broken up
4 quails’ eggs