Nature’s bounty
Cristina shares one of her favourite dishes that’s full of comforting autumn flavours
This delicious supper is just what’s needed after an invigorating afternoon’s work in the garden or a stroll through the woods. Return to a kitchen rich with the aromas of roasting cauliflower, fresh rosemary and garlic. The salsa verde can be made up to a week in advance and stored in the fridge in a small glass jar, topped up with some extra olive oil to keep it fresh. This dressing is also delicious on boiled potatoes, avocado on toast, roast vegetables and salads.