Jerk Cauli Nuggets

Working in batches, drop a few cauliflower florets into the breadcrumbs and toss to coat. Transfer to your baking tray and repeat with the remaining florets. Roast the jerk cauliflower nuggets on the top shelf of your oven until golden and crispy on the outside and soft inside, 18-20 mins. Turn halfway through cooking.

Halve, peel and chop the onion into small pieces. Peel and grate the ginger. Halve the red pepper and discard the core and seeds. Chop into small pieces. Pick the thyme leaves from their stalks (discard the stalks). Halve the chilli lengthways, deseed and finely chop. Drain and rinse the black beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat. When hot, add the onion and cook, stirring, until soft, 2-3 mins. Add the ginger, pepper, smoked paprika, thyme and a pinch of chilli and cook, stirring, for another 2 mins. Stir in the finely chopped tomatoes and black beans. Bring to the boil, reduce the heat then simmer until thick and tomatoey, 4-5 mins.

Meanwhile, roughly chop the coriander (stalks and all). Stir the spinach a handful at a time into the stew to wilt it.