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Tim Dover, chef proprietor of The Roost Restaurant in Bridge of Earn let's us in on one of his autumnal foodie secrets... cooking with chestnuts.

Tim Dover, of The Roost in Bridge of Earn, finds a delicious way to use up a common vegetable.

By Tim Dover Aloo Gobi. It’s hard to believe cauliflower was the toast of Louis XIV’s court but Tim Dover, chef owner of The Roost Restaurant in Bridge of Earn, lifts it up again with a recipe for Aloo Gobi. Now we are right in the heart of summer there are so many fresh British ingredients I could write about but one that often gets overlooked, in my opinion, is the humble cauliflower. Cauliflower is one of the cultivated varieties of the cabbage plant family and is closely related to broccoli. It’s hard to imagine that this vegetable, now taken somewhat for granted, was once all th...

Method Wash the rice in several changes of water, drain, place into a large bowl and cover with 2 litres of water, 1 tablespoon of salt and stir. Allow to soak for 4 hours. Put the saffron threads and milk into a small pot, heat till just boiling. Take off the heat, set aside to cool for 3 hours. Cut 2 of the onions in half and slice into fine half rings. Set aside. Chop remaining onion coarsely, add garlic and ginger purees, 2 tablespoons almonds and 3 tablespoons of water. Add all this to an electric blender, and blend to a smooth paste. Put 6 tablespoons of the oil into a large, based pot,...

© Shutterstock / Bukhta Yurii For brilliant recipes, the best of local produce, fresh ideas and insight, subscribe to our weekly Food and Drink Newsletter. Thank you for signing up to our Food and Drink Newsletter. Something went wrong - please try again later. Sign Up Tim Dover, chef patron of The Roost in Bridge of Earn, loves using broccoli. Here he tells us how to get the best out of the tasty vegetable. Broccoli is healthy, versatile and delicious, plus it complements a vast range of different ingredients and cooking styles. If you insist on boiling your broccoli, cut into floret...