Cauliflower and Charred Lemon Curry

Heat the oven to 200°C. Roughly chop the cauliflower into 4-5cm florets, saving the smaller leaves. Tip the florets onto a roasting tray and drizzle with olive oil and season well. Slide into the oven and roast for 15-20 mins, until a little charred, adding the leaves for the last 5 mins.

Place a large saucepan over a high heat. Once the pan is hot, slice the lemon in half add it to the pan, cut-side down. Char for 2-3 mins, until blackened, before removing them and setting them aside.

Halve the new potatoes. Peel and finely grate, or finely chop, the garlic and ginger.

Add 2 tbsp of neutral oil to the base of the pan. Add the garlic and ginger and sizzle for a minute, then add the spices and cook for a minute further. Add the coconut milk, then refill the empty tin of coconut milk with water and add to the pan with the stock cube. Bring to the boil.

Add the potatoes, turn to a simmer, and cook for 20- 30 mins, until cooked through. Taste and season well.

Add your cauliflower back in and then stir through the spinach and the juice of 1 of the charred lemons halves.

Top with the yoghurt and coriander, finely slice the red chilli and scatter on top. Cut the remaining charred lemon halves into wedges and serve on the side.