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  • Tara Baley

    Spaghetti with Cauliflower and Speck 400g dried spaghetti 1/2 head of cauliflower, cut into small florets 30g butter 2 Tbl of olive oil 250g speck, rind removed and cut into batons 4 cloves of garlic, finely chopped (depends on your garlic tolerance level) 1 small red chilli, deseeded finely chopped 1/4 cup of white wine Zest of one lemon 1 Tbl lemon juice Flat-leaf parsley Parmesan

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