Deep fried cauliflower with brie dip

Ingredients Cauliflower, breadcrumbs, 1 egg, brie, mustard, almond milk.

Preparation: 15 minutes

This recipe goes hand in hand with my deep fried brie with cauliflower dip - I tend to serve them side by side for anyone who doesn't like cauliflower. Because naturally, me being me, I refuse to accept that a person could deny themselves such luscious, creamy goodness!

1) To make the brie dip: Slice the rind from the brie and add to a milk pan along with the almond milk and mustard. Warm gently whilst whisking until melted and creamy. Set aside, reheating if necessary

2) To make the breaded cauliflower prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets.

3) Prepare two dishes - one with a beaten egg in it and one with the breadcrumbs. Dip the cauliflower into the egg, then roll into the breadcrumbs until coated - double dipping if necessary.

4) Bring a pan containing a couple of inches deep of vegetable oil to the boil (or turn on your deep fat frier) and fry the cauliflower until golden brown.

Deep fried brie with cauliflower dip

Ingredients Brie, breadcrumbs, cauliflower, 1 egg, vegetable oil, almond milk, mustard.

Preparation: 15 minutes

This recipe goes hand in hand with my deep fried cauliflower with brie dip - I tend to serve them side by side for anyone who doesn't like cauliflower. Because naturally, me being me, I refuse to accept that a person could deny themselves such luscious, creamy goodness!

1) To make the cauliflower dip, prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets. Dice both and either steam or add to a pan of boiling water for 8-10 minutes until soft.

2) Drain the cauliflower and puree in the blender, adding a little almond milk until the desired dipping texture is reached. Flavour with mustard to taste (I usually add a teaspoon) and transfer to a dip dish.

3) To make the breaded brie, prepare two dishes - one with a beaten egg in it and one with the breadcrumbs. Dip the trianges of brie (I like to make them relatively bitesized as you'll only get one good dunk before biting into the lovely liquid centres!) into the egg, then roll into the breadcrumbs until coated - double dipping if necessary.

4) Bring a pan containing a couple of inches deep of vegetable oil to the boil (or turn on your deep fat frier) and fry the brie triangles until golden brown.

5) Serve the brie triangles with the cauliflower dip immediately.

Whore's carbonara

Ingredients brandy, hazlenut butter, courgette, cream cheese, linguine, thyme, mushrooms, bacon, brie, almond butter, garlic,

1) Drop your linguine into a pan of boiling water.

2) Crush some garlic and chopped thyme and sautee in a second pan with a knob of butter and a teaspoon of hazlenut butter.

3) Dice a handful of mushrooms (I used shitake) and 3 slices of bacon into lardons and stir into the butter. Add a shot of brandy and stir through.

4) As the mushrooms begin to soften stir in a tablespoon of cream cheese.

5) Using a potato peeler, shave razor thin strips of courgette and drop into the pan of pasta

6) Drain the linguine (separating the courgette) and add to the pasta sauce along with a generous knob of brie (I used Coeur De Lyon - fabulous honeyed taste) and stir through.

7) Serve topped with the courgette

Asparagus hollandaise

Ingredients 4 eggs, white wine vinegar, lemon juice, butter, pine nuts, asparagus, rocket, watercress, brie

1) To make hollandaise sauce separate 3 egg yolks from the whites, discard the whites and beat the yolks. 

2) Mix 1 tablespoon of white wine vinegar with 1 tablespoon of lemon juice and heat. Whisk the hot mixture into the egg yolks in a steady stream and continue to whisk until the mixture is smooth.

3) Melt 4oz of butter in a pan on a low heat and pour the egg yolk mixture into the pan in a slow stream whilst continuing to whisk. As the sauce begins to thicken take it off the heat and whisk until thick and glossy.

4) Asparagus can be boiled, steamed or grilled - personally I prefer to grill it for 2-3 minutes, it has a beautiful colour, crunchy texture and doesn't dry out

5) Assemble the salad - rocket leaves and watercress, layers of sliced brie (I used Coeur De Lyon - brie should always be French and this has a wonderful honeyed flavour), then the asparagus topped with hollandaise and pine nuts.