Using banana leaf imparts a wonderful tea-leaf like scent to the tofu during the cooking process. The tofu is gently steamed in the leaf and the oil and herbs give a lovely fresh herby flavour.
The sweetness of the coconut with the chili kick works fantastically well with the tofu. Serve warm or cold this would be a fantastic alternative to a sandwich to take on a picnic.
Freekeh is a green grain made from young durum wheat which is roasted or smoked. The grain is similar in texture to bulgar wheat with a rich, nutty smoky flavour and is fabulous in salads.
Combining Mediterranean and Arabic flavours, this simple recipe can be used as a starter or a snack. The smoky aubergine of the baba ganoush perfectly complements Cauldron’s arancini, filled with aubergine, garlic and cheese.
This tasty recipe is perfect for a midweek dinner, or as a dinner party starter. It brings together some of Italy’s most popular flavours, in a few simple steps.
This recipe uses the great tastes of the West Country, incorporating cider and cheddar cheese with leeks, mustard and Cauldron sausages for a hearty and satisfying supper.
Loveable TV chef, Ainsley Harriott, recently embarked upon a globetrotting adventure in search of the world’s best street food, a topic...
To be the first to hear about new products, fantastic offers and latest news.