Toasted goat’s curd and charred tomato paniniIf you can spare 15 minutes, delicious melty panini can be yours for breakfast instead of a sad bowl of bran flakes. Wrap them in paper to keep warm for 10 minutes – this will give you just enough time to run for the bus before you tuck in.MAKES 2 PANINIREAD Y IN 15 MINUTES2 small ciabatta rolls1 large, ripe tomato, sliced 5mm (¼in) thick75g (2½oz) soft, mild goat’s curd3 tarragon sprigs, leaves onlyolive oil, for drizzlingSplit each ciabatta in half horizontally. If the rolls are very thick, slice them into three pieces and save the middle section for breadcrumbs, leaving you with thin top and bottom pieces.Place a non-stick frying pan over a high heat until smoking hot. Add the tomato to the pan, making sure the end pieces are cut side down. Leave undisturbed for a minute before reducing the heat to medium and leaving to char for a further minute or so. Remove from the pan with a spatula and set aside. Beat the goat’s curd and tarragon together and spread over the bottom ciabatta halves. Put the tomatoes onto the curd mixture, and place the remaining ciabatta halves on top, pressing them down firmly. Drizzle the tops and bottoms of the panini with a little olive oil. Switch on an electric sandwich press if you have one, or place a sturdy chargrill pan on the stove to heat. If using a sandwich press, place the panini on the hotplate and press the lid down to flatten the panini as they cook. Cook for at least 2 minutes, or according to your machine’s instructions. If using a chargrill pan, place the panini in the hot pan and rest a heavy frying pan on top to weigh them down. Cook over a medium-high heat for 1–2 minutes then remove the frying pan, turn the panini over and replace the pan to weigh them down for a further 1 minute. Whichever way you cook the panini, eat while they’re still warm.14 BREAKFAST AND BRuNCHHeat the olive oil in a large wok or deep frying pan. Add the cauliflower, frying until darkly golden at the edges. Reduce the heat, cover with a lid or a baking sheet and cook for 1–2 minutes.Add the cumin seeds, garlic, chilli and almonds. Stir-fry for 5 minutes over a medium heat until the almonds are golden. Season generously with salt and pepper, drizzle with the extra virgin olive oil and scatter with parsley. If you’ve fallen into the habit of always boiling or steaming cauliflower, try this idea. It takes mere minutes of pan-frying, and the humble cauliflower’s best nutty, sweet notes are magically unlocked. It may seem simple, but its depth of flavour justifies its place as a stand-alone meal.Charred baby cauliflower with cumin, chilli and almondsSERVES 4PREPARATION TIME: 10 MINUTESC OOKING TIME: 10 MINUTES3 tablespoons olive oil4 baby cauliflowers, separated into small florets1 ½ teaspoons cumin seeds2 garlic cloves, thinly sliced1 red chilli, seeded and thinly sliced100g (3½oz) flaked almonds1 tablespoon extra virgin olive oil2 tablespoons chopped flat-leaf parsley84 FASTBeat your choice of flavourings below into the softened butter with the salt. Spoon onto a sheet of greaseproof paper and roll into a cylinder, twisting the ends to seal. Chill for at least 1 hour to firm up so that you can slice circles off when needed. The wrapped and chilled butters will keep for at least 4 weeks. If you choose to freeze the butter, slice into discs before wrapping the cylinder. Keep the frozen butter for up to 3 months, snapping off a disc as needed. LIME AND CHILLI BUTTERFinely grated zest of 2 limes; 2 red chillies, seeded and finely chopped.BLUE CHEESE AND BLACK PEPPER BUTTER75g (2½oz) roquefort cheese, finely crumbled; 1 teaspoon thyme leaves; 2 teaspoons crushed black peppercorns.GARLIC-HERB BUTTER2 large garlic cloves, crushed; 3 tablespoons finely chopped basil leaves or chives; 2 tablespoons pine nuts, toasted and chopped.PARSLEY BUTTER3 tablespoons finely chopped flat-leaf parsley; ½ garlic clove, crushed; ½ teaspoon crushed black peppercorns.These delicious butters are more suggestions than rigid recipes, and have many variations. Start with the ideas below, then experiment with different flavours. The butters can be tossed with simple steamed vegetables, cooked pasta, wholegrains and more. You can even freeze them so you have them on standby.Flavoured buttersMAKES 2 5 0G (9O Z)PREPARATION TIME: 15 MINUTESPL US CHILLING TIMEflavourings (see right)250g (9oz) unsalted butter, softened1 teaspoon sea salt134 SPECIALWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >