A fancy cheese on toast for brunch . You can cut it up into quarters and serve with a crisp salad for lunch or dinner. Or you can cut into smaller squares and serve as a sharing snack. The recipe is from ” Mezcla” by Ixta Belfrage and can be doubled for a crowd.
These are best served warm at breakfast , perhaps with frittata . The recipe is from ” Alice’s Cook Book” by Alice Hart.
Another recipe from Claire Ptak’s ” The Violet Bakery Cookbook”. The muffins are best eaten within a day of baking.
Another favourite cauliflower recipe from the book ” Plenty” by Yotam Ottolenghi. Scamorza is a smoky south italian cows milk cheese. I buy mine from an Italian delicatessan but you may find it in larger Tesco or Waitrose stores in the UK.
Wild Garlic is abundant in woodland locally in the spring.
This is a recipe for cheese on toast, Anglo- Indian style, courtesy of Dishoom. Good comfort food for brunch as the weather gets chillier. Of course you can use whatever bread you like, i recently made it with a sweet bread made by our local bakery to celebrate Mexican Day of the Dead.