Mushroom Pasanda

Pop the cauliflower florets onto a baking tray, drizzle over a splash of oil and season with salt and pepper. Sprinkle on half the turmeric and rub into the cauliflower. TIP: Use gloves to do this is you don't want your hands to get stained by the turmeric. Roast the cauliflower on the middle shelf of your oven until golden and charred at the edges, 15-20 mins. Turn half way through cooking.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice, 0.25 tsp of salt and the remaining turmeric. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, heat a splash of oil in another large saucepan over medium-high heat. Add the mushrooms. Cook, stirring frequently until the mushrooms have browned, 5-6 mins. Add the garlic and pasanda spice blend (don't add it all if you don't like spice). Stir and cook until fragrant, 1-2 mins.

Add the water (see ingredients for amount) and the stock powder, stir to dissolve the stock and bring to the boil. Once boiling, lower the heat to medium, add the green beans and raisins and pop the lid on. Simmer until the beans are tender, 6-8 mins. Remove the lid, add the creme fraiche and simmer for 3-4 mins more. Taste and add salt and pepper if necessary. Get ready to serve.