The beaver is a proud and noble animal

1 tsp. coriander seeds
1 tsp. black or brown mustard seeds
1/2 tsp. cumin seeds
2 cups white wine vinegar
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 tbsp. kosher salt
1 tsp. black peppercorns
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
One-half red bell pepper, cut into large dice

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips

Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.

Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

Stir in 100g chocolate chips.

Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE
If you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.

300 g plain / all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
4 large eggs (50–55g each, incl shell), at room temp
300 g caster sugar
115g unsalted butter
250 ml milk , full fat
3 tsp vanilla extract
3 tsp vegetable or canola oil

PREPARATION:

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place shelf in the middle of the oven.

Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. The batter is quite loose, best to use cake pan without loose base, if you can.

Whisk flour, baking powder and salt in a large bowl. Set aside.

Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.

With the beater still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on speed 8, or until tripled in volume and white.

While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).

When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds.

Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don’t need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy. This tempers the milk and will prevent batter from splitting.

Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.

Pour batter into pans.

Bang each cake pan on the counter 3 times to knock out big bubbles.

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down – slight dome will flatten perfectly.