There is something deeply satisfying about making a dish using as many ingredients from the garden as possible. Here I used cauliflower, butternut squash and onions from the garden and served it with home-made mango chutney. A really delicious dish adapted from the original, which does not include butternut.

Serves 4 with rice or dal

What’s in it?

1 head of cauliflower

1/2 a butternut squash, sliced

sunflower oil

salt & ground black pepper

40g butter

1 large onion chopped

3cm ginger, peeled & grated

2 large cloves of garlic, crushed

1 x 400g tin crushed tomatoes

20g ground almonds

1/4 tsp ground cinnamon

1/2 tblsp kasoori methi (fenugreek leaves)

1/4 tsp ground cloves

1/2 tsp chilli powder

a handful fresh coriander leaves

a handful flaked almonds

How’s it made?

Preheat the oven to 180C. Take the leaves off the bottom of the cauliflower and slice the bottom off so it stands flat. Rub the cauliflower with sunflower oil and season well with salt and ground pepper.

Slice the butternut, rub with oil, season and add it around the cauliflower. Place in an oven proof casserole, put the lid on and bake for 50 minutes.

Melt the butter in a frying pan & add the onions. Cook for 10 minutes until soft. Add the ginger and garlic and cook for another four minutes. Add the tomatoes plus half the can of water. Cook for five minutes then add the ground almonds, cinnamon, kasoori methi, cloves, chilli powder and a teaspoon of salt. Cook for another five minutes then remove from heat.

After 55 minutes take the cauliflower & butternut from the oven. Slice down into the cauliflower to quarter it. Pour the tomato mixture over and put back in the oven for 20 minutes, uncovered. Toss the flaked almonds in a dry frying pan to lightly toast them. Scatter over the cauliflower with the coriander.

Serve with rice and/or dal plus some home-made mango chutney.