Charred Cauliflower & Peanut Curry Noodles

Start by making the curry base. Heat the oven to 180°C. Pod and roughly crush the cardamom seeds. Cut the cauliflower into florets and tip them onto a baking tray. Drizzle with oil and scatter over the cumin, cardamom seeds, salt and pepper. Put in the oven for 15 mins until charred.

Peel and finely slice the onion, then peel and grate the garlic and ginger. Heat a shot of oil in a large pan over a low-medium heat and add the onions and a pinch of salt, sweating down for around 15 mins until deeply golden.

Grate in the garlic and ginger, then add the spices. Cook for a couple of minutes, then tip in the cauliflower, drained chickpeas, coconut milk, peanut butter and vegetable stock. Gently simmer for 5 mins until thickened, then season with lime juice, salt and pepper. Optional: if you're batch cooking the curry base, portion it out into Tupperware containers now.

Add the vegetable stock to the curry and simmer for 5 mins or so until piping hot. Cook the udon noodles following pack instructions.

Add the noodles to a bowl, ladle in the soup and top with beansprouts, coriander leaves, sesame seeds and chilli oil.