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45m
Cook
45m
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Preheat the oven to 200c.
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For
2
M
I
4
Chicken thighs, skin on, bone in
120
g
Black olives (get the pitted ones, way less faff)
250
g
Large tomatoes, peeled, cored and cut into 3cm pieces
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Dinner Tonight Reader
3 years ago
Below is your recipe too which I really love: Cauliflower Mash: 1 Large Cauliflower, cut into florets 1 tbsp Butter, melted 150ml Sour Cream 1 tsp Dijon Mustard 50g Parmesan, finely grated Pinch of Salt and White Pepper Place the cauliflower florets into the boiling water and allow to cook for 5-7 minutes or until tender. Drain the water and allow the florets to steam dry in the pan, it’s important to let all the liquid steam off so you don’t get a watery mash. Place the cauliflower in a blender with the other ingredients and blitz thoroughly for 2-3 minutes or until completely smooth. Transfer to a small saucepan to reheat before serving. I just don’t like adding any cream to my foods.
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Margie
3 years ago
Hi Veronica! This is a great point - I will add this into the main body of the post as you're right, this is also a lovely way of doing It if you prefer not to add cream. Thank you! xx
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