Roast & Revel: Cooking with Heart (and a Cauliflower Twist!)
Today’s kitchen came alive with the scent of zesty lemon, fresh thyme, and warm spices as the group embarked on a hands-on cooking adventure. The dish? A simple yet flavourful roasted chicken marinated in lemon juice, garlic, paprika, and herbs, served alongside golden veggies like carrots, potatoes, onions, and pumpkin.
What made this day extra special wasn’t just the delicious aroma; it was the spirit of collaboration. Everyone joined in, from chopping and seasoning to mixing and prepping. With recipes in hand and aprons on, each participant contributed their unique touch to the meal.
Mitchel brought a creative twist to the table, using cauliflower in place of chicken. He marinated it the same way and roasted it alongside the veggies. The result? A plant-powered version that looked and smelled just as mouthwatering.
From the first cut to the final tray, it was a heartwarming day of cooking, learning, and sharing. And judging by the proud smiles in the kitchen, this is one recipe we’ll be making again!
