Cauliflower steaks in a punchy chimichurri and a smoky barbecued salad
The days and weeks at home have lost their definition. Cooking helps to de-blur the days, adding variety, and recently that’s involved a lot of barbecued veg. These cauliflower steaks are a favourite: brushed with honey and smoked paprika, then charred and topped with a shock of punchy green chimichurri, South America’s answer to salsa verde. There has also been barbecued salad: the grill lends smokiness to spring veg (which are usually treated more delicately), while the yoghurt ranch dressing, which I’ve been putting on everything, brings it all together. What day is it again?