His Highness has the most enormous meltdown if he has to spend more than ten minutes in his car seat. However, he is getting better at being in the pram. Yesterday he fell asleep like a little angel as I walked him to the high street and went to Wilko to buy a toilet plunger and some sponges. Then he woke up and decided HE DID NOT LIKE THE PRAM ANYMORE. Having predicted this was likely be the case, I had also brought his sling (the preferred mode of transport because it is the most work for his mother). Cue a mile and a half walk home pushing his buggy with one hand and cuddling him in the sling with the other, with a pit stop at the park because obviously he wanted feeding only twenty minutes after his last feed. I’m pretty sure Dante wrote The Inferno after travelling with a four month old.
The cauliflower is surprisingly creamy and, with the goats’ cheese, is a foil to the sharp harissa.
350g brown rice
Half a head of broccoli
Half a head of cauliflower
150g soft goats’ cheese
1 tablespoon of harissa paste (shop bought or recipe here)
1 tablespoon olive oil
Half a cup of dry breadcrumbs (gluten free, if necessary)
Put the brown rice on to boil. It will take about 30 minutes at a simmer.
Chop the broccoli and cauliflower into florets. Give the cauliflower a head start in the oven. Toss it in the oil and cook at 220 degrees for fifteen minutes before turning and adding the broccoli for another fifteen.
Drain the rice. Add the roast veg to the pan and stir through the harissa paste. Return to an oven dish and flatten with the back of a spoon. Spread the cheese on top and sprinkle with breadcrumbs.
Bake for another fifteen minutes before serving with salad.