This week we have 2 recipes, one using cauliflower which you can find on the vegetable stall and the other using the amazing steak from the meat stall.

Steak Fajitas
Serves 2

You will need
oil 1 tablespoon
onion 1, thinly sliced (available at the veg stall)
red pepper 1, sliced lengthways
sirloin or rump steak, 2 medium sliced
fajita seasoning, 2 teaspoons
flour tortillas, 4
guacomole, salsa and sour cream (or greek yoghurt) to serve (I cheat and buy these from Sainsburys, M & S or Waitrose – they all do them as part of a “set”.

Method, step by step

    1. Heat oil in non-stick pan until really hot. Tip in the onions & peppers. Cook on high for a few minutes, just as they start to char at the edges.
    2. Add the steak and seasoning and toss well.
    3. Meanwhile warm the tortillas – 1 minute in the microwave should be sufficient.
    4. Take the pan with the guacomole, salsa and sour cream to the table alongside the warmed up tortillas.
    5. Put a dollop of each in a tortilla, roll up and enjoy!

Gobi dal
Serves 2 & takes 45 minutes

You will need

cumin seeds ½ tsp
coriander seeds ½ tsp
cardamon 3 pods, crushed
cloves 3
groundnut oil 2 tbsps
onion 1, halved and sliced
turmeric ½ tsp
green chillies 2, finely chopped
red lentils 100g
cauliflower 1 small head, broken into small florets
lemon a squeeze
coriander a small bunch, chopped
chapattis, naans, pickles and raita to serve

Method, step by step:

  1. Toast the whole spices in a dry frying pan, then crush.
  2. Heat oil in a pan, add onion, a pinch of salt and cook for 5 minutes. Add the crushed spices and turmeric and cook for a further 2 minutes.
  3. Add the chillies, lentils and 300ml water. Simmer for 10 minutes.
  4. Add the cauliflower another 300ml water, cover and cook for 10-15 minutes until the cauliflower and lentils are tender.
  5. Squeeze over the lemon juice, stir through the coriander and serve with accompaniments.