Warm Indian Potato and Roasted Cauliflower

Meanwhile, pop the cauliflower florets onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway. While the cauli cooks, peel and thinly slice the shallot. Trim the green beans and chop into thirds. Halve the chilli lengthways, remove the seeds and finely chop. Roughly chop the coriander (stalks and all).

Pop a large frying pan on medium-high heat (no oil!). Add the dessicated coconut and toast, stirring occasionally, until golden, 1-2 mins. TIP: Watch it like a hawk! Transfer to a bowl and wipe out the pan. Return the pan to medium heat with a drizzle of oil. Add the shallot and fry, stirring occasionally, until soft, 2-3 mins. Stir in the turmeric, curry powder and half the nigella seeds and cook for 30 seconds.

Stir the beans into the pan. Add a splash of water then cover the pan with a lid (or some foil) and leave to steam-fry until the beans are just cooked but still with some bite, 4-5 mins. Meanwhile, pop the yoghurt in a small bowl. Stir in the mango chutney, the remaining nigella seeds, half the coriander and a pinch of chilli. Season to taste with salt and pepper.

Stir the spinach a handful at a time into the beans until wilted. Gently stir in the cooked potatoes and cauliflower, taking care not to break them up but ensuring they get coated in all the flavours. Stir through half the toasted coconut then season to taste with salt and pepper.