We’re just about at the winter solstice tomorrow, and I always find this time of year naturally invites a slower pace in the kitchen and in life. There’s something about the short days and long evenings that makes me want to lean into simple, oven-based cooking. Dishes that can take their time, fill the house with warmth, and reward a little patience.
In a funny way, it’s been well timed with my recent injury, forcing me to slow down even further. I’ve found myself leaning into that rhythm rather than resisting it, especially in the kitchen, where I’m appreciating meals that don’t need much hands-on time but still feel generous and nourishing. And a little help still from others to chop vegetables!
This week’s recipe is very much in that spirit. Vegetables that benefit from a hot oven, a little extra time, and the kind of caramelising that turns a humble vegetable into something deeply satisfying.
Happy winter solstice, Nicola
Latest Recipe on Homegrown Kitchen / Winter 2026
We love roast cauliflower, and when they’re a good price, it’s on the menu in some form most weeks. Here I’ve taken roasted cauliflower one step further by adding a simple tomato sauce and finishing it under the grill with bubbling cheddar and parmesan.
Serve it as a vegetarian main with crusty sourdough, or alongside grilled meat, fish or legumes with a side of seasonal greens. It’s simple comfort food that’s perfect for sharing with family and friends, and a lovely addition to a midwinter meal or winter solstice gathering.
This persimmon spice cake is gently spiced and not unlike a carrot cake, with grated persimmon adding moisture and natural sweetness to the crumb. It’s an easy cake that keeps well for several days and makes the most of this beautiful autumn fruit.
Following my recent injury, I’ve had to reschedule a few classes while I focus on my recovery. Thank you so much for your patience and all the kind messages; they’ve been greatly appreciated.
The Canterbury workshops have now been moved to August. Both classes remain fully booked; however, with the new dates, there may be a few places that become available. If you’d like to attend, please join the waitlist using the links below.
Canterbury (Rangiora): Saturday 1st & Sunday 2nd August
• Art of Sourdough – Saturday 10.00 – 12.15 pm + Sunday 11.00 – 1.15 pm
• Sourdough & Ferments – Saturday 2.00 – 4.15 pm
By popular request, the next Nelson workshop will be Sourdough & Ferments – Wednesday 26th August – 6.30 – 8.45pm. Register your interest here.
The next online (Zoom) sourdough classes will be in August (it’s looking like a busy month!) – Join me virtually from your own home kitchen as we bake together. And for those in Wellington, the workshops have now been rescheduled to mid-September – find details and register interest here.
Finally, I'm hoping to teach in Dunedin later this year with a weekday evening class. If you know of a suitable venue – perhaps a café that's closed in the evenings or a teaching kitchen – with seating for around 20 people, I'd love to hear from you. Reply to this email with your suggestions.
More details about my cooking workshops.
* Click/tap the recipe names below to go to the recipe.
Roast Cauliflower Salad with Dates & Tahini – Roasted cauliflower tossed with smoky spices, sweet dates, and a creamy tahini dressing. A vibrant, satisfying salad perfect for cooler days.
Cauliflower & Broccoli Crumble Bake – I was reminded of this recipe recently, so time to share it again. A baked cauliflower and broccoli dish with a creamy sauce and crispy crumble topping.
Roast Cauliflower Wedges with Saffron Yoghurt– Roasted cauliflower wedges served with saffron yoghurt and a bright hazelnut citrus sauce (or this tahini sauce). A flavourful vegetable dish perfect as a winter side.
Paprika Chickpeas, Cauliflower & Yoghurt Sauce – Smoky paprika roasted cauliflower and chickpeas served with a creamy yoghurt sauce. An easy vegetarian dish full of flavour, perfect with rice or flatbread.
With over 170 recipes for everyday, seasonal meals, from breakfast, vegetables, and dinners to desserts. You’ll also find comprehensive chapters on sourdough bread, preserves and ferments, and simple homemade dairy products. An all-in-one cookbook for the home kitchen.
A few extras to accompany the book:
Three bonus sourdough recipes using the 'master recipes' in the cookbook as a base. Download the PDF here.
Watch these short videos on shaping and baking the Rustic Sourdough Bread.
My favourite Lined Bannetons (bread-rising baskets) are available in two shapes – round and oval.
+ My Homegrown Kitchen cookbook is now available as a digital PDF (sadly, it won’t be reprinted) - Find more details here.
I love to see what you are cooking from my cookbooks and website. Tag me on Instagram @nicolagallowayfood, or send me a good old-fashioned email :-)
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