Eating In

Serves 6
 2 small cauliflowers broken up into large florets
600g potatoes, washed, skin on, chopped into 1” pieces
4 tbsp coconut oil
1” piece fresh ginger, peeled and grated
4 Green chillies finely chopped (more if you like it hot, fewer if you don’t)
4 cloves of garlic crushed
1 tbsp black mustard seeds
2 tsp turmeric powder
400g tin coconut milk
1 unwaxed lemon, halved
Salt and black pepper
Greek yoghurt
Coriander leaf
Take a large ovenproof dish that can go on the hob as well as the oven. I used an oval roasting tin and it worked well as it allowed the vegetables to brown on top. Spoon in the coconut oil and put it on a gentle heat. Add the ginger, then the garlic and the chillies. Cook gently for a few minutes and stir in the mustard seeds. Cook a little more and add the turmeric and ½ tsp salt. Add the coconut milk. When the milk starts to bubble, turn off the heat add the cauliflower, potatoes and lemon halves. Gently mix the potatoes and cauliflower and baste well with the coconut milk mixture. Set the oven to Gas /220ºC/425ºF and bake for 40 – 45 minutes. Every 10 minutes or so, take it out of the oven and baste thoroughly with the sauce. When it’s done the cauliflower should be tender and have browned a little on the top. The potatoes will also brown and should have absorbed most of the liquid. Chop the roasted lemons and distribute over the dish. Sprinkle with chopped coriander leaf. Serve with Greek yoghurt and rice or flatbreads.