Angela Hartnett

It's the layers of flavor, isn't it?

It's all the stages.

So you start off, you put your little oil in the pan, put curry leaves and cumin seeds, toast those off for a couple of minutes, add your spinach.

And then take that out of the pan.

So in a way, you've seasoned the pan.

And then it's onions, garlic, coriander stalks, and ginger in the pan.

Cook that down until it's softened.

But a good five, ten minutes, you know, not just quickly in the pan.

It was very good.

And then you add your different spices, your turmeric and gram masala and a bit of tomato puree.

And then you add your cauliflower.

And then you cook it really quickly, only for about 10, 12 minutes.

And once that's cooked, then you add your spinach back into the pan, a little bit of yogurt and a touch of lime.

Yeah, that doesn't sound great.

But it is, you know, the point is, it's like anything, take time a little bit, don't rush it.

No, not a wet one, is it?

No.

Yeah.

No, I always think that's quite dry.

So we've got this kachumba salad, which is diced tomato, cucumber, red onion, coriander and mint.