In this episode we talk about the importance of connecting with where your food comes from, specifically in connection with the cauliflower glut that Riverford have at the moment.
We gave a great recipe for home-made wraps which we had with a bean chilli. Plus talk you through how to make caramelised onion quiche using tofu.
This leads on to a great tip about using tofu which includes freezing, this allows you to squeeze out a lot of the moisture making the tofu able to absorb more flavours when you marinade.
Recipe of this week was home-made ravioli, we talk about how to make home-made pasta and how we made our own ravioli.
Finally we talk about fresh herbs and the importance of their use.