Tiffin Dressed Cauliflower

This is an ideal accompaniment to fish or meat and stacks well in a tiffin lunch box.  Can be served warm as well as cold and is very nutritious.

1 medium cauliflower
160g can tuna
3 tbsp chopped olives
1 tomato chopped
2 tbsp olive oil
2 tbsp chopped pickled onions
fresh ground black pepper
1 tsp chopped fresh chilli
small bunch of fresh coriander
juice of 1 lime

Bring to boil a large pan of salted water.  Cut the cauliflower into small florets and add to boiling water.  After just five minutes remove from heat and drain well. (If you like your vegetables slightly more cooked you can leave it a while longer).  Leave drained cauliflower covered in the cooking pot.

In a medium bowl add flaked tuna, olives, tomatoes, olive oil, pickled onions, chilli and lime juice.  Stir so that all ingredients are mixed well together.  Pour Salsa over the cauliflower, season with fresh black pepper and sprinkle with chopped coriander.

Stays well covered in a refrigerator for up to 2 days.

Meaty Crepes

This Recipe is ideal to prepare in batches and can be eaten hot or warm.  Using the tiffin bowl, it can be heated in a  baine marie or strait in the oven.  Recipe makes 4-5 servings

2 cups Flour

500ml Milk

3 Eggs

Pinch Salt

1 tbsp oil

500g beef mince

100g chopped bacon

1 large onion

1 large leek

2 clove garlic

2 medium turnips

1 carrot

1 celery stick

1 large beefy tomato

200g mushrooms

sprig of thyme

1 tsp curry powder

1 tsp mustard

2 tbsp olive oil

150ml creme fraiche

Salt & pepper

Grated Pecorino Chees

Paprika to garnish

In a jug add eggs, flour, milk, salt and oil and blitz using hand blender for about 1 minute.  Cover and let batter to stand for 30 minutes.

Meanwhile heat a large pan, add olive oil chopped onions, leeks and crushed garlic and fry gently till onion is soft.  Add bacon, mince, curry powder, and thyme sprig, stir and continue to fry till mince is well cooked. As you are doing so, chop remaining vegetables into small cubes and add to mince mixture. Continue to cook  covered with lid, stiring occasionally to avoid mixture sticking to pan.  Add creme fraiche, stir and cook for few more minutes till mixture holds itself.  Season with salt and pepper and stir in mustard at the very end.

Heat pancake pan, add a small drop of oil and ladle enough batter to make thin pancakes.  Fill pancakes with mince mixture, fold in four and place in tiffin luch box.  Sprinkle some grated pecorino cheese on top and garnish with a pinch of paprika.