I’m trying to be super-efficient with these dishes, using as little water and gas as possible as well as keeping washing up to an absolute minimum. I chose Romanesco because that’s what came in the Riverford veg box this week. The leek was added because it was leftover from last week’s veg box. Serves 2.

  • 1 med potato
  • 1 Romanesco cauliflower
  • 1 leek
  • 1 tin tomatoes
  • 1 chilli
  • 2 cloves garlic
  • Thumb-size piece of ginger
  • Oil
  • Cumin seeds – 1 1/2 tsp
  • Coriander powder 1 heaped tsp
  • Turmeric 1 flat tsp
  • Salt
  • Rice
  • 1 saucepan
  • 1 frying pan
  • 1 chopping knife
  • 1 chopping board
  • Grater (although I couldn’t find ours so chopped finely instead!)
  • 2 ring hob

Scrub potato then chop into cubes. Chuck into saucepan and just cover with water. Add a large pinch of salt, put lid on to keep in heat and bring to boil, then turn down heat and simmer. While that’s cooking chop cauliflower into florets. When potatoes are still firm but softening add cauliflower to pan along with enough cold water to cover everything. Replace lid and bring to boil again.

Slice leek down centre then into half-moons. Peel garlic and ginger and grate. Chop chilli. Turn heat on under frying pan and add a glug of oil. Add leek and fry gently for a few minutes then add garlic, ginger, chilli, cumin seeds, coriander powder and turmeric then fry for just over a minute. Add the tin of tomatoes. Fill 1/3 of the tin with water, swilling it around to get all the tomato juice and add to the pan along with 1/2 teaspoon of salt. Bring to boil and simmer for 5 mins.

By now the potato and cauliflower should be firm but nearly cooked so remove from pan with a slotted spoon and add to the tomato sauce in the frying pan and leave to simmer gently (add water from the veggies anytime it looks like it’s drying out).

Add your rice to the boiled veggie water and simmer until cooked then drain (if you want rice – we didn’t bother as this recipe makes loads and Andy added bread and butter with his instead).

Tip into bowls and eat.