Annie Bell's Cauliflower and Coriander Soup

Pale and interesting florets lead off this enticing combo of contrasts.

Method

1. Melt the butter in a large saucepan over a medium-low heat, add the onion, cauliflower and wine and cook for 10-15 minutes, stirring occasionally, until the cauliflower changes from a chalky to a translucent white, without colouring. Add the water, plenty of salt and a little pepper, bring to the boil, cover and cook over a low heat for 15 minutes. Purée in a blender and return to the pan to heat through.
2. In a food processor, whiz the coriander, olive oil, lemon juice and a pinch of salt to a purée. Serve the soup with a spoon of the herb purée drizzled over.


Skinny beef

1. Have ready a 300g piece beef fillet. Bring the meat to room temperature 20 minutes before cooking. Heat a frying pan over a medium-high heat. Brush the beef all over with olive oil and generously season it. Sear the beef in the pan for 3-4 minutes on all four sides until medium-rare.
2. Place on a rack set over a plate, loosely cover with foil and leave to cool, then wrap the beef in the foil and chill for 1 hour.
3. To serve, finely slice the beef and arrange on a plate with coleslaw.


Coleslaw

1. Make a dressing by combining 3 tbsp sour cream, a squeeze of lemon, a pinch of salt and the juice from a small wedge of onion, squeezed using a garlic press.
2. Arrange on a serving plate 1 peeled sliced carrot, half an apple sliced thinly, a handful of watercress and some sliced savoy cabbage (use about a third of a cabbage, the heart only).
3. Dress with 2 tbsp walnut oil, a squeeze of lemon and a few flakes of salt. Spoon the cream dressing over, dust with cayenne and scatter over 30g chopped macadamias.

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