Some Like It Hot (Part 1)

This recipe is a winner.  I cooked this as a side dish to go alongside a lamb curry and plain basmati rice but there is no reason why this shouldn't be the star of the show in its own right as a main course.  It's basically a dry-textured vegetable curry, so if, like me, you like having something to dip your naans/chapatis in, why not serve some dahl and/or chutneys alongside?  It looks beautiful once cooked and you've added the garnishes, as it's so colourful.  It's also one of those very useful recipes where you can do the initial cooking and then leave it to stand, just giving it a final blast in the oven when you're getting ready to dish up.  And I normally hate cauliflower but this convinces even me to give it a second chance.  Leftovers (if there are any) go very nicely in a warm pitta bread or wrap with a spoonful of raita on top.

I do think it's only fair that I credit my sources - it's another Jamie Oliver recipe but I can't find this anywhere in any of his books.  I came across it in the 2003 Comic Relief fundraising book "Funky Food"- if you buy a second-hand copy, please do the decent thing and bung Comic Relief an extra quid or two come March.  Ta.

My top tip for cooking Asian and Caribbean food is get to know where the specialist food shops in your area are and pick the brains of the people who work there!  My favourite shop for the more unusual ingredients is the Eastern & Continental Store on Cowley Road, Oxford.  Spices are an especially good buy - much better value and more choice than supermarkets and probably fresher too, as they have a higher turnover of stock.

Cauliflower, Pea and Potato Bhaji (serves 4)

A bunch of fresh coriander
4 medium potatoes, peeled and diced (waxy ones like Desiree work best)
1 cauliflower, broken into florets
A pinch of black mustard seeds
1/2 teaspoon of cumin seeds
1/2 teaspoon of fennel seeds
1/2 teaspoon of coriander seeds
1/2 teaspoon of fenugreek (methi) seeds
Salt and freshly ground black pepper
1 tablespoon of butter (this is dead easy to make into a vegan dish - just substitute the butter for 1 tablespoon of vegetable oil)
1 onion, peeled and finely sliced
A pinch of turmeric
A handful of frozen peas
4 ripe tomatoes, roughly chopped (I skin mine before adding as I hate the way that tomato and pepper skins come adrift in hot food and stick in your throat - but by all means don't bother if you're not as squeamish as me)
1 fresh red chilli, thinly sliced (this will make the finished bhaji quite hot - remove the seeds from the chilli or omit altogether if you prefer mild curries)

1. Preheat the oven to 220 degrees C/425 degrees Fahrenheit/Gas Mark 7.
2. Remove the stalks from the coriander and chop finely.  Put these to one side, then chop the leaves.
3. Boil the potatoes and cauliflower for 10 minutes.
4. Bash the whole spices to a powder with 1 teaspoon of salt, using a pestle and mortar.  Melt the butter in a pan and fry the onion gently for 5 minutes with the coriander stalks until soft.  Add the spice mixture and the turmeric and fry gently for another minute.
5. Drain the potatoes and cauliflower and add to the pan with the peas and chopped tomatoes.  Stir everything together, then season to taste.
6. Place in a baking dish and cook in the oven for about 15-20 minutes until golden.  When serving, sprinkle with the chopped coriander leaves and chilli.