Ingredients

• 2 shallots, finely sliced
• 3 celery sticks, roughly diced
• 75g Swede, chopped into 1cm pieces
• 75g Parsnip, chopped into 1cm pieces
• 100g cabbage, sliced
• 150g cauliflower, cut into bite-sized florets
• 1 tin tomatoes
• 2 garlic cloves, finely chopped
• 80g olives, halved
• 2 tbsp capers
• 40g sultanas
• 2 tbsp apple cider vinegar
• ½ tsp cumin
• 1 tsp light brown sugar or maple syrup
• 1 tsp chilli flakes (optional)
• 40g flaked almonds, toasted
• 15g coriander, roughly chopped
• olive oil
• salt & pepper to taste

Method

• Heat 1 tbsp oil in a frying pan. Fry the leek, celery and root vegetables for 10-15 minutes, until starting to soften.
• Add the cauliflower and cabbage and cook, stirring occasionally, for 5 mins, until beginning to soften and take a little colour.
• Add the tomatoes, garlic, olives, capers, sultanas, vinegar, cumin, chilli and maple syrup.
• Season with salt and pepper, mix well and leave to cook on a gentle heat for 15-20 minutes until the cauliflower is tender. Add a dash of water if it starts to dry out
• Taste and tweak the seasoning to your liking.
• Scatter over the almonds and fresh herbs to serve.

If you aren’t keen on cauliflower, try courgettes, red peppers or mushrooms instead.