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A couple of little reminders! #animalpark is back

A couple of little reminders! #animalpark is back on @bbcone this morning at 10.15 & it's lady orders! Any final book requests need to go into the post this afternoon. Order now & I'll get signing & packing! Link in bio. Have a good morning!

Recipe of the week: Cauliflower Curry If pushed,

Recipe of the week: Cauliflower Curry

If pushed, I would probably tell you that a cauliflower is my favourite vegetable. Not only are they beautiful to look at, you can do SO many things with them. Raw, they give crunch and texture to salads and slaws, grated they can be a lighter substitute for rice or couscous. They can be baked into a base for pizza, and cauliflower cheese is the finest invention ever. But curried! Curry and cauliflower were made for each other. This curry is full of flavour (without blowing your ears off), looks and smells wonderful, freezes beautifully (if you manage not to eat it all at once) and is something I eat at least once a week! Try it! You’ll thank me! From my cook book Home Made. Personalised signed copies available via the link in my bio.

Ingredients for this recipe can be found in the image above (swipe)!

For the Curry:

Heat a large saucepan over a medium heat. Add the cumin and mustard seeds and the curry leaves, if using. Cook until the seeds start to pop, then immediately add the onion, a big pinch of salt and a glug of oil or 1 tablespoon of ghee and stir well. Cook over a medium-low heat for 10–15 minutes, until the onion is softened and turning golden.

Stir through the ginger and garlic and cook for a further minute. Then add the curry
powder and stir through to mix. Tip in the tomatoes with a pinch of salt and mix well.

Cook for a further 5 minutes over a medium heat, until the tomatoes are collapsed and soft.

Stir through the cauliflower and another good pinch or 2 of salt, mixing really well so that all the florets are coated in the spices. Add the stock, cover and bring to a simmer.

Simmer for 15–20 minutes, stirring now and again, until the cauliflower is tender.

Taste and adjust the seasoning if necessary. Sprinkle the coriander on top and serve with steamed rice and mango chutney.

The image above was taken by the talented @montgomeryphoto 📸

#homemade #recipebook #katehumble #octopusbook

What are you doing this morning at 10.45?!! Animal

What are you doing this morning at 10.45?!! Animal Park is back from @longleatofficial every morning this week. Join me, @benfogle @hamzayassin90 & @meganmccubbinwild for five mornings of festive fun! All the Christmas presents you could ever want!!!
#animals
#christmas
#happiness
#joy

Books anyone?! Getting low on stock, but still som

Books anyone?! Getting low on stock, but still some left & time to get them posted. Link in bio. Pen at the ready to sign & put your dedications in. Have a happy Sunday.
#books
#christmas
#giftideas
#

A birthday walk, birthday treats & the honour of a

A birthday walk, birthday treats & the honour of a shelf in Hay on Wye's smallest, but most fragrant bookshop @welshlavender ! Being 56 has been pretty good so far!

New recipe: Plum Tart Tatin Anyone who knows me w

New recipe: Plum Tart Tatin

Anyone who knows me well, knows that I’m NOT a pastry maker. So I make no apologies that the recipe for this gorgeous tart uses ready made pastry. Of course, you can make your own, but if you want a show-stopping pud, that gives the impression of culinary brilliance (but couldn’t be easier) this is the one for you. You can find other recipes like it – both sweet and savoury – in Home Made, my new cook book. Available via the link in my bio and signed especially for you!

Ingredients are in the image (swipe)!

For the Plum Tart Tatin:

Preheat the oven to 220°C (425°F), Gas Mark 7.

Heat an ovenproof frying pan, about 23–28cm (9–11 inches) in size, over a medium heat and sprinkle the sugar into the pan in an even layer. Swirl the pan over the heat for about
5 minutes, or until the sugar has melted and caramelised to a dark golden colour.

Remove the pan from the heat, dot the butter into the pan, sprinkle in the cinnamon and swirl again to mix it together to form a sauce, or use a wooden spoon or spatula to stir.

Place the plums, cut sides down, into the pan, arranging them in a nice pattern and packing them in as tightly as possible.

Cut the pastry into a disc about 2cm (¾ inch) wider than the top of the pan. Place the pastry over the top of the plums, tucking the edges down the sides of the pan to completely cover the plums. Prick the top of the pastry a few times with a fork.

Place into the oven and bake for 15 minutes, or until the pastry is golden and puffed up, then remove from the oven (be very careful as the pan handle will be really hot).

Using a butter knife or palette knife, loosen the pastry from the edges of the pan. Carefully, place a large plate upended over the top of the pan, give the pan a little shake to make sure the tart is loosened and then flip the pan over, with the plate held tightly on the top of the pan, so that the tart drops out onto the plate with the plums facing upwards.

Serve with balls of vanilla ice cream, or whipped double cream, and enjoy while warm.

The image above was taken by the talented @montgomeryphoto 📸

#homemade #recipebook #katehumble #octopusbook

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