AUSTRALIAN TEA TREE - SOURCE OF TEA TREE OIL: HEALTH BENEFITS AND USES OF TEA TREE OIL

AUSTRALIAN TEA TREE, MELALEUCA ALTERNIFOLIA

The Australian tea tree is the plant we get tea tree oil from; despite the name this oil doesn’t come from the tea plant (Camellia sinensis), which doesn’t have oil in its leaves, or not so you’d notice.

   The Tea tree can grow to heights of 19 feet or 6 metres, and can be 4 metres or 13 feet broad. It has a bushy crown and papery bark, and the oil is extracted from the leaves and twigs. It is a member of the Myrtaceae or myrtle family of plants. So it is related to the eucalyptus trees (safeda), also native to Australia, allspice, guava (amrood), and cloves.

It is a native of New South Wales. It is actually more of an aromatic shrub than a tree in most cases, as you can see from the photos. It is self-pollinating as the flowers are hermaphrodites, having both male and female organs.

  In May 2011 the tea tree and the eucalyptus, honey and macadamia nuts were featured on a set of stamps which commemorate the plant industries of Australia. The industry surrounding tea tree oil is now expanding, although after the Second World War it fell into decline.

  Tea tree oil has been used by the aborigines for centuries for curing skin infections and to cleanse wounds and promote healing. They would run bruised leaves directly onto the area of skin affected to cure the wound, or rash or fungal infection. They also made a tisane from the leaves. When Captain James Cook began his exploration of Australia in the 1770s he came across a group of Bandjalunga aborigines who would bathe in a lagoon where tea tree leaves had fallen and been steeping for some time. He was given a tisane made from the leaves and believed it was a tea substitute. This is how the tree probably got its English name.

  The tea tree and its oil has been used in Australia for centuries, then, although it wasn’t until 1922 that Dr Arthur Penfold, an Australian chemist, carried out research into tea tree oil’s antiseptic properties. His research proved it to be a powerful cleanser and healer, and it became a must-have item in Australian medicine cabinets.

  During World War II there was a need for antiseptics to prevent infections from wounds, and soon the stocks of tea tree oil had been depleted. It was expensive too and cheaper antiseptics were produced. It wasn’t until the 1960s that tea tree oil became sought after again and farms were established to produce more tea tree oil. It is known to help cure fungal infections such as thrush (candida) and during the sixties the sexual revolution was taking place, partly due to the freedom offered by the contraceptive pill. Since that time tea tree oil has gone from strength to strength and today it is farmed in a sustainable way.

  .Tea tree oil can be used to get rid of dandruff, so is good for the hair, and it is often used as mouthwash to kill germs. It is also useful to stop acne.Apart from that it can be used for fungal infections under the nails and on the skin, as it can cure athletes’ foot and ringworm. It has anti-viral, anti-bacterial and antiseptic properties and research published in 2010 found that it could inhibit the growth of cancerous tumours in mice in the lab. However it is too early to say if it can do the same in humans. It can also be used as an expectorant and to promote sweating during fevers.

  Pregnant women and breast-feeding mothers should not use tea tree oil, as it may alter hormone levels. It has cause breast enlargement in young boys, and if you use it as a mouthwash, don’t swallow it.

  Tea tree oil has a lot of benefits if it is used with care. Don’t use too much of it.

WHAT IS JAI? OATS - HISTORY,USES AND HEALTH BENEFITS: PEACH CRUMBLE RECIPE

OATS, JAI, AVENS SATIVA

In the ancient world, oats were looked down upon by the ancient Greeks and Romans as being fit only for animal fodder. Indeed the Romans belittled the Germanic tribes who were to destroy the might of the Roman Empire as “oat-eating barbarians.” They did, however along with the ancient Greeks, understand that an oat bath could help the skin if a person had eczema or burns, or just dry and irritated skin. Today oats are used in cosmetics, and an oatmeal face mask will rejuvenate tired skin. You can make your own by blending oats and water into a paste and applying to your face; after 20 minutes rinse the oat face pack off your face with tepid water.

Oat groats

  Alexander the Great is said to have fed his horse only on oats to make it strong, but even though the ancients recognized that oats were good for animals, they didn’t want to eat them themselves. Perhaps because of this antipathy towards them, oats were the last of the world’s major grains to be domesticated.

  They have of course come into the English language, as in the phrase “to sow your wild oats” meaning to have a good a time as possible while young so that you will have got wildness out of your system by the time you marry. It is used for bachelors and to imply that they can have as many sexual relationships as they can before marriage.

   Oats are thought to have originated in Asia, possibly in Turkey and perhaps came from the wild red oat. They were regarded as weeds as they frequently grew in fields planted with the more esteemed barley and wheat. They were used in medicine long before they were used as a foodstuff for humans, and even now, only 5 % of the oats grown in the world are destined for human consumption. Oats are used for pasture, hay and silage.

  The oldest remains of oat grains were found dating back to 2000BC in ancient Egypt, but is unclear as to whether or not they were just weeds or cultivated oats. They were cultivated in Bronze Age Switzerland (1,500-500 BC) and were cultivated in northern countries, including Britain and Scandinavia as a staple grain crop in Mediaeval times. The Scots colonists took them to North America in 1602 and planted the first oats on the Elizabeth Islands off the coast of Massachusetts. The Scots took to eating oats and of course, oat porridge is traditionally eaten for breakfast. Samuel Johnson in his dictionary comments that oats “are eaten by people in Scotland, but fit only for horses in England.” It should be noted that the English of that time considered their Welsh, Scottish and Irish neighbours as being in some way inferior to them.

  The problem with oats was that they tend to go rancid quickly after harvesting because of their natural fat content and the fat dissolving enzyme present in the grain. They are now processed as soon as they are harvested in order to preserve them.

  There is an old nursery rhyme querying how things grow which goes like this:-

      “Oats, peas, beans and barley grow,

       Oats, peas, beans and barley grow, 

         Can you or I or anyone know

       How oats, peas, beans and barley grow?”

 This shows how much oats and the other crops mentioned were staples in the British diet.

  As with barley, there are different types of oats that you can buy, but the best in terms of nutrition and health benefits are the ones which have undergone the least processing, so there is very little nutritional value in Instant Oats, or Quick oats. The Irish groats or steel-cut groats are good as they are firmer than rolled oats. They are good for hot cereals such as porridge and for musli. You should soak them before using them though, preferably overnight. Oat bran is used in bread and rolled oats can be ground at home to make flour which is gluten-free.

  Oats can be used as a topping on fruit crumbles as well as in biscuits, breads and cakes. They can also be added to soups and stews.

  In traditional medicine in Northern Europe, oats were used for the skin and conditions such as eczema as described above. They were given to patients recovering from an illness in the form of what was called “gruel” although this was not just water and oats as the name might imply. The basic ingredients were water and oats, but sugar, lemons, wine and raisins were added and this gruel was used to relieve anxiety, as a stimulant, and was easy to digest when someone had a fever. It was believed to soothe inflammation of the gastro-intestinal tract also.

rolled oats

  Baths with oatmeal in them were not only for skin problems but used to cure insomnia, and to relieve anxiety. Oats were considered an aphrodisiac by some (believe it or not), and were used to cure constipation, as they are packed with dietary fibre and for diarrhoea too. They contain silica which is good for mails, hair, skin, bones and connective tissue. They were considered good for rheumatism as they have anti-inflammatory properties, and for stomach problems, as well as for gallbladder and kidney ailments.

  Now we understand them more, we know that they might be good for diabetics, as they control blood sugar levels and their insoluble fibres help to protect the gastro-intestinal tract from carcinogens. They are also believed to be good for the cardio-vascular system and may reduce the risks of heart disease and may also protect against certain cancers such as prostate and breast cancer.  Like barley they contain beta-glucan which may speed up the body’s response to infection and so result in faster healing.  Oats can help reduce bad cholesterol in the blood and also protect the cardio-vascular system.

  Oats contain lignans, as do flax seeds and pumpkin seeds, coffee, tea, red wine and nuts which are linked to decreased risk of hormone related cancers such as ovarian cancer, breast and prostate cancers. They also contain tocotrienols which are potent antioxidants and which together with tocophanols combine to make vitamin E. Oats also contain some of the B-complex vitamins and Omega-3 and -6 fatty acids. They contain 18 amino acids and the minerals selenium, potassium, zinc, copper, iron, manganese, magnesium phosphorous and boron.

  Having oats or barley in your diet can significantly lower the risks of some diseases.

PEACH CRUMBLE

Ingredients

Topping

250 gr flour, sifted

75 gr rolled oats

200 gr butter

125 gr unrefined brown sugar

1 tbsp crushed almonds

Filling

1½ lbs fresh peaches, peeled and stoned, cut into slices

1 vanilla pod

2 inch cinnamon stick broken in two

½  cup stoned dates (optional)

glass white wine

Method

Rub the flour and butter together until the mixture is like breadcrumbs then rub in the remaining ingredients.

Preheat the oven to Gas mark 4 / 180°C / 350°F.

In a greased dish layer the peach slices and dates, and add the spices.

Top with the crumble mixture and bake in the oven for 40-45 minutes until the crumble topping is golden brown.

Serve hot or cold with fresh cream, ice cream or custard.

This has Taste and is a Treat.

WHAT IS SHIMLA MIRCH? GREEN PEPPER: HEALTH BENEFITS AND USES OF SWEET PEPPERS: YEMISTA, ASIAN- STYLE RECIPE

GREEN PEPPERS, SWEET PEPPERS, BELL PEPPERS CAPSICUM ANNUM

There seems to be some confusion about these types of peppers which should be cleared up before we start. In British English we call these peppers by their colour, so we have green peppers, red peppers, yellow and orange ones as well as brown, purple and white peppers. In American English they are Bell peppers because of their shape, or sweet peppers, to distinguish between these and chilli peppers. These peppers are in the Solanaceae family so are related to baingan (aubergines or eggplants), potatoes, nipple fruit, nightshade and tomatoes.

  Not all red peppers start off green some begin by being white, and not all green peppers will turn red, as they are harvested when ripe and dark green and glossy. However, most red peppers are ripe green ones. Yellow peppers start off green but are supposed to be yellow; they are sweeter and juicier and taste more like fruit than all other peppers. Equally orange peppers are meant to be orange and are sweet and mild. Purple peppers are green inside, and turn green when cooked, so they are best used to make a colourful salad. Basically peppers come in various shades because they variants of Capsicum annum.

  These peppers contain no capsaicin which is found in green chillies and red ones. This is the substance that makes chillies hot and spicy. Sweet peppers and chillies are in the same family but are in no way related to black pepper. Columbus discovered these peppers in South America when he was looking for black pepper, and they were first known in Spanish as pimiento. The pimiento pepper is actually a sweet one, but is heart-shaped rather than bell shaped, and this is the pepper used to stuff green olives. There are other pepper varieties including the banana pepper, so-called because it is yellow and shaped like a banana.

   The red pepper is the best in terms of health benefits as it contains more vitamins and nutrients than the other peppers. It is best used raw in salads to get the full health benefits. It has 9 times more carotene in it than a green one, and twice the vitamin C content. These also contain lycopene which is what makes them red, the same substance is found in watermelons and tomatoes. This is good for a man’s prostate health and for erectile dysfunctions. It also seems to help lower the risk of heart diseases. It may also help the eyes by helping to prevent cataracts.

  When green peppers are subjected to a high heat, such as when grilled they lose most of their lutein content, so they are best cooked for a short period on a low heat. Add them to dishes just before they are ready (about 15 minutes before).

  The pepper has been cultivated for more than 9,000 years in South and Central America to which it is native. Mexico is now the world’s second largest commercial producer after China, with the US third.

  In China these peppers are used in traditional medicine for digestive problems and to improve blood circulation.

  Tomatoes and sweet peppers are the only two vegetables which contain two-thirds of all listed nutrients; they have 18 amino acids, Omega-3 fatty acid, are rich in vitamins A and C, and contain the minerals iron, copper, calcium, molybdenum, zinc, selenium, manganese and magnesium as well as zeaxanthin and lutein (carotenoids) among other substances including dietary fibre.

  Use the coloured ones in salads and as garnishes and the green ones for cooking and try this tasty recipe below; it is fusion food, being typically Greek with added Asian influences.

YEMISTA, ASIAN - STYLE

Ingredients

4 green peppers

4 Mediterranean beef tomatoes

1 large onion, finely chopped

4 cloves garlic, finely chopped

¼ cup olive oil

1 heaped tbsp rice per vegetable to be stuffed

50 gr pine nuts, dry fried

2 tsps cumin seeds dry fried and ground

50 gr sultanas

1 handful of fresh mint leaves shredded

2 handfuls shredded fresh coriander leaves or flat-leaves parsley

100gr grated Parmesan cheese, or kephalotyri, or Graviera

½ inch piece of cassia bark for each vegetable

1 pint chicken stock

1 glass white wine

olive oil

a little sugar

salt and freshly ground black pepper

Method

Preheat the oven to Gas mark 5, 180°C / 375° F.

Remove the tops from the vegetables and reserve for later use.

Remove the seeds and membranes from the peppers, keeping them in tact.

Remove the pulp from the tomatoes and puree it.

Mix the rice, onions, garlic, olive oil, pine nuts, sultanas, cumin seeds, fresh herbs, and Parmesan cheese together with the tomato puree and stuff this into each vegetable leaving about ¼ inch from the top so that the rice can expand.

Put a small piece of cassia bark in the middle of each vegetable stuffing.

Top with lids which you have in reserve.

Place all the vegetables, upright in a baking tray and pour the chicken stock and white wine into the tray so that it comes a quarter of the way up the vegetables.

Baste the vegetables with a little olive oil and the stock.

Cook for 1¾ hours of until the peppers are tender.

Turn off the oven and leave the vegetables to settle for another hour.

Serve with a Greek salad and extra Feta cheese.

This has Taste and is a Treat.

  

RAGGED ROBIN - NOT JUST A PRETTY FLOWER: HISTORY AND USES OF CUCKOO FLOWER

RAGGED ROBIN, CUCKOO FLOWER, LYCHNIS FLOS-CUCULI

Ragged robins are native to the British Isles, Europe and western Asia, and love to grow in damp ground. They can be found growing in buttercup fields and along with Bugle, meadowsweet and marsh mallow. I loved to see them when I was very young because I had been told fairies made dresses from their ragged petals and this annoyed the goblins whose flowers they were. Apparently they are associated with goblins and evil spirits in some parts of the British Isles. I had thought that my grandfather was making up tales to amuse me.

  They can grow to heights of 75 cms but they are more often about knee height. There are white ones as well as the pink ones, and they attract bees and butterflies, which feed on the nectar.

  Writing in his Herball Gerard refers to them as Crowsfoot, says that they have no medicinal value, “but they serve, for garlands and crownes and to decke up gardens.” However, along with other Lychnis varieties they were, albeit unbeknownst to Gerard, used as a remedy for jaundice. Ragged Robins were also used along with Common or English ivy for common ailments such as stomach aches, toothache, headaches and muscle strains among other things, and were known as ‘magical’ herbs.

  The Latin name, Lychnis comes from the Greek word, for lamp, and these flowers stand out against a green background, attracting both people and insects. Flos -cuculi means cuckoo flower, and the ragged robin is sometimes known by this name, as is Lady’s Smock, to which it is not related nor is it related to the Cuckoo pint. Its pink (or white) petals have ragged edges, and perhaps it gets the name robin from the red-breasted bird, or Robin Goodfellow or Puck a mischievous imp or goblin in British folklore (and Shakespeare). It is a member of the carnation family of plants, the Caryophyllaceae.

  There are two superstitions surrounding ragged robin; the first is that bachelors would carry it in their pockets and if they didn’t die, but thrived, they believed this was a sign that they would be lucky in love. Young girls would give ragged robin plants the names of village boys and the flower that came out first bore the name of the boy the girl who had named the flower would marry.

  In the Language of Flowers, the ragged robin is a symbol of ardour and wit.

  The root contains saponins and has been used in the past as a soap substitute mainly for washing clothes. The flowers were also used, boiled in water and the water used to rinse hair after shampooing, to make it soft and fragrant.

  It may not be the most beneficial plant, but it is a pretty sight in the countryside.

ANNATTO ( LIPSTICK TREE): HISTORY, USES AND HEALTH BENEFITS OF ANNATTO TREE

ANNATTO, ACHIOTE, THE LIPSTICK TREE BIXA ORELLANA

The Lipstick tree which bears the fruit from which we get annatto is native to the Caribbean and Latin America. The tree grows to heights of around 9 metres, with rose- pink and sometimes white flowers. Now it is cultivated for its seeds from which we get the food colouring. . It was found in Latin America by the Spanish explorers in the 16^th century and named Orellana after one of them, Francisco de Orellanna. Bixa comes from the Carib name for the tree, bya or biche. There are only two known trees in the Bixa genus and both of them are native to South America. The pod containing the seeds looks a little like a red beech mast, and the seeds inside are small triangles 3-5 mm in size.

   Like gum Tragacanth (gond katira) annatto has its own E number, E610b as it is used as a food colouring. It is used in margarine and cheeses such as Red Leicester and Cheshire, and to colour smoked herring (kippers) and cod. .

  It is now cultivated in India, and Kenya as well as in the countries of its origin. In some of the Pacific islands, it is an introduced species which has become an invasive one, and it is classed as invasive in Hawaii too. It is cultivated in the Philippines where the seeds are ground and used as a condiment. It is from the seeds that a red food colouring comes, and this is easy to obtain by steeping the seeds in water. The resulting red liquid can be used to colour rice, and is known, as is turmeric (haldi), as “poor man’s saffron.”

  It is used in the cosmetics industry as well as the food industry and has traditionally been used as lipstick, rouge and to make the sandour mark on Hindu women’s foreheads in India.

  The pulp from the fruit which covers the seeds has been used as an insect repellant and when rubbed on the skin it is said to get rid of pimples and other eruptions. The leaves pulp and seeds have been used in traditional medicine for centuries to cure a number of ailments. A decoction of the leaves can be made with 8-10 leaves to a litre of water. Boil together for 10 minutes then leaves to cool and drink half a cup three times a day for liver problems. If applied to the skin the decoction can soothe burns and promote wound healing. The decoction is a diuretic and can also calm minor stomach upsets, as well as aiding digestion. In Brazil the decoction is used for heartburn, and prostate problems as well as a vaginal antiseptic.

In tribal medicine it has been used as an aphrodisiac and as a mild laxative, not as strong as senna or jamalgota or the castor bean’s action.

  Annatto can reduce inflammation and protects the liver it is believed after clinical trials. It can also kill bacteria in the lab, and research is underway to ascertain if it can be beneficial to our health. It seems also to raise blood sugar levels but lower blood pressure.

  The seeds are said to be expectorants so they can clear phlegm and mucous and the roots of the tree have been used as a digestive aid and cough suppressant.

  Annatto contains vitamins C and E as well as some B-complex vitamins, amino acids, minerals such as calcium, iron and phosphorous and bet-carotene. Annatto seeds also contain tocotrienols which are potent antioxidants with cholesterol lowering abilities, and which also have a neuro-protective action. These also have anti-inflammatory actions, so many of the traditional uses have their basis on a solid foundation according to medical scientists.

  The rainforests of the Amazon Basin and the South American continent have yielded amazing medicinal species, such as the quinine or fever tree, although sadly we may have lost some of these plants due to the wanton destruction of the rainforests that has gone on in the past.

ELEPHANT'S HEAD PLANT - HEALTH BENEFITS AND HOW TO USE

ELEPHANT’S HEAD, RED SPINACH, AMARANTHUS GANGETICUS OR A. TRICOLOR

This species of amaranth is not cultivated for its grain as are others in the Amaranthus species, but for its leaves which are a traditional food in Bangladesh. Other amaranths are currently being investigated for their grain for example A. caudatus, A. cruentis and A.  hypochondriacus as this is very nutritious, so could help stave off malnutrition in still-developing countries, and also may be a useful biofuel.

   There are seeds, of course from the elephant’s head amaranth, (also known as pigweed, Joseph’s coat and a number of other names) and these may be eaten, but the main reason for its cultivation is its leaves which are eaten like spinach. It is said to be a substitute for asparagus. The leaves are rich in vitamin A and contain B-complex vitamins as well as vitamin C. It contains the minerals phosphorous, calcium, iron, manganese and potassium. These make it useful for bones, blood and to help cure anaemia.

  The seeds from this plant contain saponins so before it is eaten it should be soaked for 12 hours and then the water should be discarded before they are boiled. They are very gelatinous, and need to be cooked slowly.

  The plant is used in traditional medicine in a number of countries, and in China the leaves are used to treat dysentery. The leaves are simmered for a few minutes, then honey is added and this is cooked for a few minutes longer, before it is eaten.

  A tisane can be made with a teaspoon of the leaves, chopped then boiled with a cupful of cold water. You should allow the leaves to steep for 10 minutes before straining and drinking.

  It is thought that the galactosyl diacylglycosides present in the plant can inhibit the growth of some cancer cells, although more research is currently needed.

  Traditionally the plant is used with Cucurbita moschato, winter squash, to stop haemorrhaging after abortions, while a decoction of very old leaves is taken to improve night vision and to strengthen the liver.

  It is thought that it may boost the immune system, but more research is needed, and it may also help to reduce the risk of heart disease.

   In Jamaica it is used as a salad green, and is believed to have diuretic properties and be useful in cases of oedema. In Ayurvedic medicine it is also used for menstruation problems, and for general weakness, and this makes sense as it contains protein as well as the vitamins and minerals needed in our diets.

  In many countries it is grown for purely ornamental purposes, so you may have it in your garden.

WHAT IS GHOBI? CAULIFLOWER: INFORMATION AND HEALTH BENEFITS OF CAULIFLOWER: ITALIAN CAULIFLOWER RECIPE

CAULIFLOWER, GHOBI, BRASSICA OLERACEA

The cauliflower was famously described by Mark Twain as “nothing but a cabbage with a college education.” He was right, as it is thought that the cauliflower as we know it came from a wild cabbage, just like cabbages. They are members of the same family of Cruciferous vegetables, and are also related to broccoli, kale, collard greens and mustard. They may have originated in Asia Minor in modern day Turkey, where they have been an important crop since at least 600 BC, and this is also true of the Italian cauliflowers. They gained popularity in France in the mid 16^th century, and were then cultivated in Northern Europe including the British Isles.

  The cauliflower has undergone great transformations since it began life as a wild cabbage. Today there are different coloured cauliflowers, purple, orange and green being the most common, as in the picture here. Scientists are keen to point out that this is a case of selective breeding, and not genetic engineering, as the orange one comes from a mutant cauliflower that was found in Canada. The green one is known as Romanesco and has been around since the 1990s.

  The carrot was also bred by the Dutch in the 17^th century to be the ubiquitous orange one that we have now. The cauliflower has had similar treatment. The ‘rainbow’ caulis look better on a plate than the white ones, although they still taste much the same. The orange variety (Brassica olearacea var botyris) has 25 times the beta-carotene content of the white one, while anthocyanins also found in red wine and red cabbage, give the purple one its colour. Anthocyanin may help prevent heart disease by slowing blood clotting, and beta-carotene has potent antioxidant properties.

  The name cauliflower comes from the Latin caulis meaning cabbage and floris, meaning flower and the French name chouxfleur has the same meaning.

  Boiling a cauliflower is not the best way to cook one to get the maximum health benefits from it. You should sautée the florets, or par boil them and sautée them or steam them. They actually need very little cooking, and you can coat the florets in a flour and water batter, shallow or deep fry and serve with an olive oil and lemon sauce, which just needs to be blended.

  A white cauliflower contains vitamins A, C, and K plus many of the B-complex ones, as well as 18 amino acids, Omega-3 fatty acid, and the minerals calcium, copper, iron, manganese, magnesium, phosphorous, selenium and zinc.

Romanesco

  Studies are underway to determine if a diet which includes cauliflower can help to prevent cancers, heart disease, Crohn’s disease, irritable bowel syndrome (IBS) and a variety of other ailments. The cauliflower has anti-inflammatory properties and can aid digestion. Glucoraphin, a glucosinolate contained in this vegetable can help protect the stomach lining and so helps the digestive system.

  Why not try one of the rainbow cauliflowers instead of the usual white variety? It seems that they could have more health benefits than the white one, but don’t boil them or you will not reap the full benefits from the cauliflower.

ITALIAN CAULIFLOWER

Ingredients

1 cauliflower, green leaves removed and cut into florets

2 cloves garlic, finely chopped

2 tbsp fresh parsley leaves, shredded

2 tomatoes, peeled and seeds removed

¼ pint dry white wine

olive oil

salt

freshly ground black pepper

freshly grated Parmesan cheese

Cauli romanesco

Method

Pour 2 or 3 tbsps olive oil into a pan; add the garlic and parley and fry for two minutes, stirring so that the garlic doesn’t burn.

Blanch the cauliflower florets in boiling salted water for 2 mins. Remove from the heat and drain, and dry on absorbent paper.

Add the cauliflower to the oil and stir till a golden-brown colour (2-4 mins).

Stir in the tomatoes, wine and seasoning and cook, stirring, for 2 mins.

Serve hot and top with the grated cheese.

Cauli purple

This can be used as a side dish with veal, chicken or fish, or as a main meal with pasta of your choice.

This has Taste and is a Treat.