This is a great way to use the seasons best foods, caulflower. With its warmth and yummieness it is a must for a cold day. Slightly spicey and velvety it makes for a great starter or just perfect for lunch.

2 medium Caulflower outer leaves removed vegetable oil 2 tbsp onion 1, finely chopped garlic 2 cloves, thinly sliced medium curry powder 1 tbsp vegetable stock 1 litre

fennel seeds 2 tbs Coconut milk tin

I also make a lovely samphire and lemon pesto which totally kicked this in to a new realm.

lemon 1⁄2, juiced