The folder name
Please choose a different name.
Please enter a name for the new folder.
To pickle the cauliflower and romanesco, cut both vegetables into florets. Place the florets into a pan of boiling salted water, take out whilst still a little crunchy
Place the florets into a pickling jar with 100ml of cider vinegar and a pinch of caster sugar. Leave for an hour and then drain
100ml of cider vinegar
1 pinch of caster sugar
Cut the purple cauliflower into florets, place in a pan with the milk and cream and cook until soft. Liquidise until smooth, season to taste
1 purple cauliflower
200ml of milk
100ml of double cream
Wilt the baby spinach in a hot pan with a little butter, season
180g of baby spinach
50g of butter
Pan-fry the skate wings in butter. Cook until golden brown on both sides, you will need a large pan for this and finish in a hot oven if necessary
4 skate wings
Put the capers, chopped lemon segments and butter from the skate pan in a blender and blitz until it has the consistency of a sauce
1 tbsp of capers
Spread a little purple purée onto each plate. Scatter a few pickled florets on each followed by a small mound of the spinach, finish with a skate wing on each plate, topped with a little of the golden citrus and caper butter
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.