Recipe for August

Buttered Cauliflower Crumble


1 large cauliflower
25g (1oz) butter
50g (2oz) fresh breadcrumbs
2 table spoons olive oil
3 tablespoons capers
3 cocktail gherkins finely chopped
3 tablespoons chopped dill or tarragon
100ml (3 ½ oz) crème fraiche
4 tablespoons grated parmesan cheese
Salt and pepper


1. Cut the cauliflower into large florets and blanch in boiling water for 2 minutes. Drain the florets thoroughly.
2. Melt half the butter in a large frying pan, add the breadcrumbs and fry for 2 minutes until golden. Drain and set aside.
3. Melt the remaining butter in the pan with the oil, add the cauliflower florets and fry gently for about 5 minutes until golden. Add the capers, the gherkins, dill or tarragon and crème fraiche. Season to taste and stir the mixture over a moderate heat for about 1 minute.
4. Turn into a shallow flameproof dish and sprinkle with the fried breadcrumbs and parmesan cheese. Cook under a preheated moderate grill for about 2 minutes until crumbs are dark golden brown. Serve and enjoy!

Sent in by Anne Kinsman. Many thanks Anne!