Roast cauliflower with dates, chickpeas, preserved lemons & green tahini | Dish Podcast | Waitrose

Nick and Angela welcome a brilliant broadcaster to our very own happy place — Fearne Cotton!

Fearne’s career began at just 15 when she started presenting The Disney Club. Since then, she’s fronted everything from Diggit and Top of the Pops to The Xtra Factor and Radio 1’s Live Lounge. These days, she hosts Sounds of the 90s on BBC Radio 2.

Arguably though, Fearne is best known for her Happy Place podcast — and the wider Happy Place universe it’s inspired. The Happy Place Festival returns this summer in London and Cheshire with two weekends of talks, podcast recordings, and more. Festival and workshop tickets are available at happyplaceofficial.co.uk

Angela serves up plenty of happy plates in this episode: roast cauliflower with dates, spiced chickpeas, preserved lemons & green tahini with chicory salad, which is paired with a glass of No.1 Beaujolais Villages. Before the arrival of the main course, Fearne is handed a fiery lime margarita, which goes down a treat.

This week really feels like old friends catching up, as Fearne and Nick swap some of their more unexpected tales of pop star interviews — including making sushi with will.i.am and (yes, really) cooking fry-ups for Britney Spears. They also dig into Fearne’s take on veganism (or “veganity”), the time she bent her own food rules for Ludovico Einaudi, and why mushrooms still taste like tyre’s to her.

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All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes

A transcript for this episode can be found at https://www.waitrose.com/dish

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.

Dish is a Cold Glass Production for Waitrose

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roasted cauliflower dates spiced chickpeas preserved lemon served with a green tahini for fern cotton
oh my god heaven
i’m going to start off roasting our cauliflower one whole onion and these I’m going to roast down with our cauliflower we’re going to add some ground cumin to it fennel seeds and chili flakes as well touch of olive oil and then salt and pepper give everything a nice little mix and then we’re going to put this in a hot oven about 200° for about 354 minutes it’s 1/4 of a teaspoon of chili flakes round ginger half of cumin nearly a tablespoon of the chili and then with as many husks removed as possible add in your chickpeas little bit of salt just toast them we’re going to do the dressing so tahini in here two cloves of garlic parsley and then start to blend that up add a little bit of water lemon juice touch of salt just give it a little taste nice lovely consistency like so tahini garlic’s all very nice actually dates just slice up preserved lemons so our cauliflower is all cooked pine nuts just going to give them a little toast put some preserved lemon over the top sweetness of the dates as well pine nuts sprinkle a load of those chickpeas then finish with a nice dollop of the dressing
i am making this ASAP