Roast cauliflower

• 1 small cauliflower, about 600g/1 lb 5oz

• 1 tsp ground turmeric
• 1 tsp unsalted butter, melted
• 1 tbsp olive oil
• 1 garlic clove, finely grated
• 1 tsp fresh root ginger, grated good pinch saffron threads
• 1 tsp cumin seeds
• 1 tsp hot paprika
• 1 tsp black mustard seeds
• 1 red chilli (medium heat), thinly sliced or chilli flakes/powder
• 400ml tin full-fat coconut milk
• salt 

Optional dressing: 

• handful cashews
• toasted handful fresh coriander leaves

1.    To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes.
2.    Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and pinch of salt in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower.
3.    Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency.
4.    To serve, sprinkle the toasted cashews and coriander over the cauliflower, if used.

Aubergine parmigiana

for 2 as a main course, served with salad and bread. I've also served it paired with roast cauliflower for a very substantial vegetarian meal

This dish reheats well if you have any leftovers. 

For the aubergine: 

• 1 large aubergine, sliced into thin slices about 5mm/¼in thick
• 1 tbsp olive oil
• 50g ricotta or Cheddar cheese, grated*
• 50g Parmesan, grated 
• 100g/3½oz mozzarella, sliced
• sea salt and freshly ground black pepper

For the tomato sauce 

• 1 garlic cloves, finely chopped
• 1 small red onion, finely chopped a good splash olive oil
• 1 × 400g tins chopped tomatoes
• 1 tsp dried oregano
• 65ml red wine

*ricotta is more traditional but Cheddar is tastier

1.    Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
2.    Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.
3.    Preheat the oven to 220C/200C Fan/Gas 7.
4.    In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
5.    Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.