Six made-to-share meals

Whether you’re tucking into succulent roast lamb with all the trimmings or enjoying a leisurely brunch of eggs Benedict, delicious dishes always taste better when shared with loved ones. So, gather your friends and family, rustle up your favourite dishes and embark on a Food Love Story of your own.

Sal's 'surprise me' cauliflower steaks
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Sal's 'surprise me' cauliflower steaks

When Sal, from our story, met her boyfriend last year, it seemed they were the perfect match – apart from the fact she’s vegetarian and he most definitely isn’t. But, to his surprise, he loved her cauliflower steaks recipe and has since been converted; well, on Thursday nights, at least.

155x255 SalsCauliflower mini
  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut the cauliflower into 4-6 2cm ‘steaks’, depending on its size. Put on a baking tray. Mix 3 tbsp oil with the spices. Season and brush over the steaks. Roast for 18 minutes, or until golden.
  2. In a frying pan, heat 1 tbsp oil. Cook the onion and pepper over a medium heat for 7-8 minutes. Add the tomatoes and cumin seeds. Cook for 4 minutes. Remove from the heat.
  3. In a pan set over a medium heat, cook the grain mix with 400ml (14oz) boiling water and the stock cube, covered, for 15 minutes. Drain and leave to steam in the pan for 5 minutes.
  4. Meanwhile, in a blender, blitz the dressing ingredients with 3-4 tbsp water to loosen.
  5. Serve the steaks with the veg, the dressing, pomegranate seeds and mint on top, and a spoonful of grains on the side.

Little help

If you don't have any tahini to hand, try using almond or peanut butter instead.


Blend leftover tahini with some honey, a splash of lemon juice and a pinch of cumin to make a dipping sauce for raw veg.

View full recipe details
  • Ingredients
  • 900g (2lb) cauliflower (one large or two small)
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 red onion, cut into thin wedges
  • 1 yellow pepper, sliced
  • handful cherry tomatoes, halved
  • 1 tsp cumin seeds
  • 100g (3 1/2oz) bulgur wheat and quinoa mix
  • 1 vegetable stock cube
  • For the dressing
  • 2 tbsp tahini
  • 3 tbsp lemon juice
  • 1 tbsp runny honey
  • 1 small garlic clove, crushed
  • 20g (3/4oz) coriander, chopped
  • 2 tbsp pomegranate seeds, to serve
  • a few mint sprigs, to serve
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