Method

• FRITTATA
• Heat a heavy-based, oven-safe frying pan (preferably cast iron) over a low/moderate heat and add the ghee
• Once melted, add the leek and saut© for 2 minutes to soften
• Add the cauliflower with a pinch of salt and continue to saut©, stirring often, until the vegetables are tender and beginning to caramelise (around 10 minutes)
• Whisk the eggs and cream in a bowl to combine, season with salt and pepper
• Turn the heat up high and pour egg mixture over the vegetables, run a spatula around the edge of the pan and move/tilt the pan around so uncooked egg can run underneath, cook for 2-3 mins
• Scatter the grated cheese over the top then sprinkle with the seeds
• Put frittata into the preheated oven and bake for 15-20mins until puffy and golden
• Check it is cooked in the centre with a small knife, if not, cook for a further 5 minutes
• Serve hot or cold, with relish, green salad and sourdough bread
• SMOKY TAMARI SEEDS
• Preheat the oven to 150C
• Spread the seeds in a single layer on a large baking tray
• Place in hot oven and roast for 10mins then shake tray and roast further 10mins
• Once seeds are golden, remove from the oven and, while they are still warm, add the paprika and drizzle over the tamari
• Toss to combine then leave to cool on the tray
• Keep in an airtight container