Spiced Roasted Cauliflower Pilaf

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

b) Peel and grate the garlic (or use a garlic press).

a) When there are 2 mins left, add the peas to the rice and boil for the remaining time.

b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Add the garlic and korma paste. Stir-fry for 30 secs.

c) Add the veg stock paste, onion marmalade and water for the sauce (see pantry for amount). Bring to the boil and cook until thickened, 1-2 mins.

a) Stir the cooked rice and peas into the korma mixture.

b) Add a splash of water if needed

c) Taste and season with salt and pepper if needed.