Cauliflower is mixed with pancetta and wine-soaked raisins for
a hearty, warming treat

SERVES 8
PREPARATION TIME 10-15 minutes
COOKING TIME 12-15 minutes

100 g raisins
Around 1 1/2 glasses red wine
Olive oil for frying, plus 1 tablespoon
200 g pancetta slices
2 cauliflower heads, divided into florets
Pepper

Put the raisins into a heatproof dish. Heat the red wine in a saucepan until it comes to the boil. Pour the wine over the raisins. Soak for 10-15 minutes. Meanwhile, pre-heat the oven to Gas Mark 6 (200°C, 400°F). Heat a little oil in a small frying pan and fry the pancetta slices until crispy. Remove from the pan and set aside. Put the cauliflower florets into a bowl and toss them in 1 tablespoon olive oil. Season with pepper and tip into a shallow roasting tin or ovenproof dish and roast in the oven for 12-15 minutes, or until they are soft but slightly charred. Remove from the oven. Put into a warmed serving bowl. Drain the raisins and mix with the pancetta. Spoon the mixture over the cauliflower and serve.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB