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Autumn in the Fields 

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Autumn

Autumn for me feels like home, as a November baby, I have always celebrated the change of the leaves to orange and the darker evenings pulling in as it means the season of celebrations draws closer. 

Long walks wrapped up in scarves, ending in peeling off the outer layers when met by a fire warmed room and a kettle just boiled. 

Sunday roasts at my parents house, everyone pitching in with chopping, boiling, flavouring and laughter. Bubbles popped and flowing through the conversation. 

Autumn is also gig season in my mind. Dark nights, glitter, wet pavements and rock music leaking out into the night. 

The only gig I have booked so far is Wunderhorse, which will be that exact experience I'm sure of it. Feel free to email me with your gig reccomendations for this Autumn! 

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Roast 

  • 1 cauliflower

  • 50 g cashews soaked for 5 minutes in hot water

  • 200 ml unsweetened almond, oat or soya milk

  • 4 tablespoon nutritional yeast

  • 1 tablespoon olive oil

  • 1 teaspoon dijon mustard

  • Pinch salt & pepper

  • Pre-heat your oven to 200C / 390F. Place the cauliflower into boiling water no need to remove the leaves or core (reduces food waste and it adds texture and flavour). And simmer for 20 mins.

  • Meanwhile soak the 50g cashews in hot water for 20 minutes. Drain the cashews, add to a blender cup along with 200ml milk, 4 tablespoon nutritional yeast, 1 tablespoon olive oil, 1 teaspoon dijon mustard, salt and pepper and blend until smooth

  • Drain the cauliflower and place into a baking dish or skillet pan and pour over the cheesy sauce

  • Place in the oven for 15-20 minutes at 200C / 390F or until golden. 

  • (if you prefer to removed the leaves, chop them up small and dry fry them in a pan. When they start to char add a splash of worchestershire sauce and a cruhed clove of garlic, fry till crispy and sprinkle over the top of the finished cauliflower for a little crunch) 

  • Serve alongside a lovely Higgedy pie or veggie wellington, or simply roasted potatoes, carrots and squash. 

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