Serves 2-3 as a side dish
1 small cauliflower
20g golden raisins, soaked in warm water for 5 minutes
30g walnuts, roughly chopped
½ red chilli finely sliced
2 sundried tomatoes finely chopped
1 clove garlic crushed
Approx 1 T each of chopped parsley, coriander & mint
Pinch of ground cinnamon
1 tsp maple syrup
½ T orange or lemon zest
1 T sherry vinegar
Up to 50ml rapeseed or olive oil
Salt and pepper to taste
Try your hand at this delicious prawn dish. You'll delve into the techniques involved in preparing and cooking shellfish.
Why stop at scone making? Create an accompanying compote too. Our buttery scones recipe with plum compote comes from our new 8-week Cooking with Confidence course.