Ingredients
| CURRY OIL | |
| 2 teaspoons ground turmeric | |
| 2 teaspoons garam masala | |
| 2 teaspoons fennel seeds | |
| 2 teaspoons cumin seeds | |
| 1 teaspoon coriander seeds | |
| 6 cardamom pods | |
| 400ml canola oil | |
| FARRO RISOTTO | |
| 250g farro | |
| 100g unsalted butter | |
| 15ml sherry vinegar, plus extra to season | |
| 500ml vegetable stock | |
| 150g buffalo ricotta | |
| CAULIFLOWER CRÈME | |
| 1 cauliflower (approx 400g), leaves removed | |
| 100g butter |
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Instructions
| 1. | CURRY OIL |
| 2. | Mix all the spices with the canola oil in a saucepan and cook on a very low heat until the oil is at 80°C-90°C. |
| 3. | Cover with a plate and leave to infuse for 4 hours. |
| 4. | Drain through a muslin cloth and bottle until needed. |
| 5. | FARRO RISOTTO |
| 6. | To ferment the farro, mix it with 1 litre water in a 2-litre glass jar. |
| 7. | Cover with a muslin cloth and fasten with an elastic band, then leave in a warm place to ferment for 3-5 days until nice and funky. |
| 8. | Once it is fermented, drain and keep the liquid. |
| 9. | Melt the butter in a saucepan over a medium heat and add the farro. |
| 10. | Cook for 20 minutes (scraping the bottom of the pan every 2 minutes) until the grain is caramelised and smells nutty. |
| 11. | Deglaze the pan by adding the sherry vinegar and letting it bubble up, scraping the base of the pan with a wooden spoon. |
| 12. | Cook until dry, turn the heat down a little and add ½ cup of the fermenting liquid to the pan with some salt. |
| 13. | Cook until the liquid is gone then add another ½ cup of liquid. |
| 14. | Keep doing this adding first the fermenting liquid and then the vegetable stock, until the grain is soft and braised. |
| 15. | CAULIFLOWER CREME |
| 16. | For the cauliflower crème, finely slice all florets and the cauliflower core. |
| 17. | Keep aside some sliced florets to finish the dish. |
| 18. | In a large saucepan, melt the butter until foaming, then add the cauliflower with a good pinch of salt and stir. |
| 19. | Cook the cauliflower with a lid on for 8-10 minutes, stirring every couple of minutes. |
| 20. | If the cauliflower starts to catch just add little splashes of water to stop it from burning. |
| 21. | When soft, put into a blender and blend on full speed until smooth. |
| 22. | When ready to plate, reheat the farro gently with a splash of water and add cauliflower crème to taste. |
| 23. | Season with salt, pepper and sherry vinegar. |
| 24. | Put into 4 bowls, scatter with the ricotta and reserved cauliflower and season with curry oil. |
Recipes & food styling Ian Harrison / Photography Tony Nyberg