Method. 1  Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins â lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish. 2  Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter.
Instructions. 1  Take a Cashew fruit in your hand. You can remove the seed/nut first then cut off the top part of the fruit where the seed was attached too. 2  Keep aside the raw green seed/nut nut for the roasting process and cut your edible part of the fruit into bite size pieces. 3  You can indulge it already at this point.
Dry the mackerel fillets with kitchen paper, season the flesh with salt and add to the frying pan, skin-side down. Cook for 1 - 2 minutes, depending on the thickness of the fillet. Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat. Leave the mackerel in the pan to cook through, for 30 seconds to 1 minute. Serve immediately. Mackerel, tomato and samphire salad.