Capers!

Today, Yumi is still sore of throat and there's an alarming revelation about the waste of money that is cough medicine!

But Simon has energy around the delicious ingredient - CAPERS.

What the heck are capers?

They're actually the unripened berried from a prickly caper bush and food-wise, they're probably best-known as the thing you find atop of a smoked salmon bagel.

On today's episode, Simon talks us through what they're commonly used for, how to maximise their punch in your day-to-day cooking, and then a brilliant recipe from his favourite cookbook (so far) of 2024, Anna Jones - EASY WINS.

Cauliflower Caponata:

Heat your oven up to 220C.

Break up 1 cauliflower into big florets directly onto a big oven tray.

Cut up 3 onions into wedges and chop up 3 sticks of celery, add them to the tray then toss through 1tbs olive oil, 2tbs white wine vinegar, salt and pepper.

Cook for 25 mins until charred and softened.

Remove from oven. Turn the oven down to 200C.

Add in 2 tins of plum tomatoes, 100g of good quality pitted olives, 3tbs of a star ingredient CAPERS, and 50g of raisins. Mix them all together, mashing the veg a little with a fork as you do.

Back in the oven for another 40 minutes.

Take out the tray and while it's cooling add another tablespoon of vinegar and some chopped parsley.

Serve immediately while still warm or jar it up to last at least a week, finishing with olive oil.

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