Roasted broccoli
450g of calabrese broccoli (about 2 heads)
Good glug of oil
Zest and juice of a whole lemon
1 heaped teaspoon chilli flakes
Salt and black pepper

Method
Heat the oven to 220C/fan 200C/Gas 8. Separate the broccoli into manageable, bite-sized florets, ensuring each floret has a piece of stem attached that is not too thick. Over thick stems should be cut in half lengthways. If there are sizeable stalks left trim these of the fibrous outer green matter down to the soft white inner and slice into 5mm rounds.

In a bowl, or plastic food bag pour in a good glug of oil, the lemon zest, chilli flakes and salt and pepper. Mix in the broccoli and turn until well coated. Place the broccoli onto a shallow oven tray then put it in the oven to roast for 15-20 minutes or until the broccoli is done and slightly charred in places. Finish with the lemon juice and more salt then serve.

The basic broccoli and oil is a blank canvas for ingredients other than that above, two crushed cloves of garlic, finely chopped anchovies, Parmesan cheese, panko breadcrumbs etc. Can be used in place of the chilli and lemon.

In place of calabrese use tender stem or purple sprouting broccoli, though I tend to find purple sprouting a bit too fibrous for me.

The picture is from google images

With fussy grandchildren round for dinner we are always looking for new ways to present and prepare vegetables in order that they don't get bored. Mrs T63 and I were served this new (to us) way of presenting cauliflower at Gaucho. I trawled the Internet and found this recipe which is close to what we had. Only change I made was to simmer the butter with 2 cloves of garlic sliced lengthway in half to perk it up.
I snaffled the photo off the web.

Ingredients list for the whole roasted cauliflower

1 head of cauliflower
Fresh thyme
2 bay leaves
1 litre vegetable or chicken stock, more or less, depending on the size of the cauliflower and pot you put it in
70g melted butter
Fresh cracked pepper
Method

1. Pre heat oven to 200

SS what part of London do you hail from?
Coming from the Bermondsey area I must admit that in the curry houses we used, from Bermondsey to Brixton and the edge of the City/East End, the curries were uniformly brown or a pale Korma; I don't recall ever seeing a green one.
When visiting in-laws up in the Midlands we used to see some weird and wonderful concoctions that were similar to those in London by name only. Never looked the same or tasted the same.
But saying that, my kids insist I no longer have a memory, just a forgettery, so they may have been purple!
T63

Quote from: Phil [Chaa006] on February 19, 2017, 08:49 PM
I use (and like) Kris Dhillon's.
** Phil.

Thanks Phil, I will look it up tomorrow
T63

Though I have made many many masalas over the years Garam Masala was something I bought from the local Indian grocers or from Brick Lane, however the last few packets purchased I found completely overwhelmed the food with a very strong floral background. I can't quite put my finger on what exactly is the predominant spice but I strongly suspect it may be Mace or something similar. Even using half of the required amount has ruined some curries recently.
I would like to find a tried and trusted recipe for a good warming Garam Masala that doesn't overpower the other components of the dish. Any ideas guys? What gets your votes?

The Telegraph are promoting a series of new books to be released this year.

For home cooks, this is a good year to rediscover India

As I suspected, Tapestry Dining closed down within a few months of opening. I suspect the lack of footfall due o the high cost brought on its demise but the local rumour mill said that the governments immigration department played a role.
T63

How to Grow Chillies

Even though it

Banglatown was just a marketing tool that used the point that most of the inhabitants were from Bangladesh as opposed to being from India.
No wicki on Banglatown, which tells you something.

Quote from: Phil [Chaa006] on January 31, 2017, 10:43 AM
I cannot help but feel that officially naming a region of London "Spitalfields and Banglatown" is not in anyone's best interests ...

The name Spitalfields appears in the form Spittellond in 1399; as The spitel Fyeld on the "Woodcut" map of London of c.1561; and as Spyttlefeildes, also in 1561.[2] The land belonged to St Mary Spital, a priory or hospital erected on the east side of the Bishopsgate thoroughfare in 1197, and the name is thought to derive from this.
Wikipedia