Cauliflower

We won’t knock a good cauliflower cheese but we are dismayed that historically these cumulus-cloud-resembling vegetables have been been steamed, which does nothing to bring out their flavour, more often than roasted, where they really come into their own with tender, buttery stems and plenty of crispy bits, absorbing any spices you want to add. Though considered staunchly British, cauliflower is wonderful in Indian dishes, and was first sown in the Northern state of Uttar Pradesh in 1822.

If you don’t think you’re a fan, we’d urge you to try again, as slow-grown organic veg is often superior in texture and flavour compared to produce grown with high yields and fast harvests as the prime incentive. From panko-breadcrumbed ‘bang bang’ cauliflower to battered ‘buffalo wing’ style or basted and baked whole, however you choose to use your ‘chou-fleur’ (literally ‘cabbage-flower’ in French) make sure the florets stay nice and firm and remember that the leaves are good too, they just need a bit less cooking, so add them in later on.