Jacqueline Alwill's slow cooked bolar roast with almond sauce - 9Kitchen

Ingredients

• 1kg bolar roast
• 1½ tablespoons ground sumac
• 2 tablespoons coconut sugar
• 1 tablespoon olive or coconut oil
• 2 bay leaves
• 1 cup beef or vegetable stock
• 2 red onions, peeled and cut into wedges
• 1 head garlic, halved on the round
• 1 bunch fresh flat leaf parsley, to serve
• sea salt and black pepper
• ¾ cup blanched almonds
• ½ cup (45g) rolled oats
• 1 clove garlic, peeled and crushed
• 1 tablespoon almond milk (or milk of choice)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 head cauliflower, roughly cut into large pieces
• 1 tablespoon olive oil
• 1 tablespoon ground sweet paprika
• 1 tablespoon ground cumin
• pinch of salt
• 1 daikon, skin removed and peeled into long strips
• 1 cup picked mint leaves
• 1 cup picked coriander leaves
• 2 spring onions, white part only, finely sliced into long strips
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon raw honey