So very Moorish 13 September 2019 Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
In this week's issue... So very Moorish Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
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Recipe of the week: Gobi Musallam (spiced whole cauliflower)

03 November 2018 by
Recipe of the week: Gobi Musallam (spiced whole cauliflower)

I have adapted the classic Mughlai recipe, Murgh Musallam, to create this dish. Musallam means ‘whole' and, in my family, we make this spiced whole cauliflower dish for special guests so it looks as visually impressive as any of the meat dishes on the table.

Since my brother married a vegetarian, my mother has mastered the art of converting traditional heritage meat recipes into vegetarian dishes. This is one of them. Conveniently, this cauliflower dish can be prepared and cooked in advance, then reheated in a low oven.

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