Cauliflower, Potato and Tenderstem® Curry

Pop a medium saucepan (with a tight-fitting lid) on medium-high heat.

Melt in the butter (see pantry for amount). When hot, add half the garlic and stir-fry for 1 min.

Stir in the rice, 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve any large cauliflower florets.

Halfway through roasting, add the cauliflower and curry powder to the potato baking tray. Drizzle with oil, season with salt and pepper, then toss everything to evenly coat.

Spread out in an even layer and roast for the remaining time until golden and tender, 15-20 mins.

While everything cooks, halve, peel and thinly slice the shallot. Chop the Tenderstem® broccoli into thirds.

Heat a large frying pan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl, then set aside.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the shallot and Tenderstem® broccoli. Cook until softened, 3-4 mins.

Once the veg has softened, add the tikka paste, ground coriander and remaining garlic to the pan. Cook for 1 min.

Stir in the passata and water for the curry (see pantry for amount). Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Once thickened, stir in the roasted veg and three quarters of the creme fraiche. Cook until piping hot, 2-3 mins.