Fried Cauliflower with Caramelised Onions, currants and pine nuts

Serves 6-8 as a side Starters and mains

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Method

Heat a small frying pan over a low heat and add 2tbsp of the vegetable oil and the pine nuts. Fry gently until the pine nuts start to change colour and become golden, then strain through a small sieve and spread them on a plate or tray lined with kitchen paper. They will continue to colour so be sure to take them off the heat before they get too brown

Heat the remaining oil in a small pan over a high heat until very hot, then add the onions, stirring frequently until they start to colour. Turn down the heat to low and allow the onions to caramelise slowly, cooking for approx. 30 minutes until completely soft and dark brown. Season with salt and the allspice, then add the currants, stirring them through the onions until well combined. Remove from the heat and set aside.

Fill a pan with heavily salted water and bring to a rolling boil. at least the size of a golf ball and no bigger than a mandarin, add to the pan and boil for 8-10 minutes until soft, then remove from the water with a slotted spoon or strain through a sieve. Spread on a tray lined with kitchen paper and allow to cool and dry out a little.

When ready to fry, heat the oil in a large pan or deep-fryer excess in a sieve. Deep-fry until dark brown – don’t worry if it looks burnt; if it is only golden brown it won’t taste the same.

Remove from the oil and drain on kitchen paper. Season with salt and pepper, then arrange on a plate and top with the caramelised onions, currants and pine nuts.