SERVES 4 Ingredients 800g cauliflower florets and leaves 1 onion, chopped 2 tsp ground turmeric 1 tsp ground cumin 2 tbsp olive oil 150g cashew nuts 3 garlic cloves, crushed 1 tbsp finely chopped sage

This take on the festive favourite will ensure you never boil a sprout again. The whipped tofu is based on a classic French vinaigrette and should be quite loose in texture. It carries a real mustard

SERVES 2 PREP 40 mins COOK 40 mins MORE EFFORT 1 large cauliflower (about 1kg)150ml vegetable stock3 garlic cloves, peeled75ml double cream6 tsp olive oil2 tsp garlic powder1 tsp paprika25g butter2 sh

SERVES 4-6 PREP 20 mins plus cooling COOK 50 mins EASY 1 medium pumpkin or butternutsquash2 tbsp olive or rapeseed oilpinch of Aleppo chilli flakes, plusextra to serve (optional)3 tbsp maple syrup100g

To get the best from a kale salad, you need to chop it up finely. I love using curly kale, as I find it’s more tender. If you have time, dress the salad 10 minutes before you serve it, as the kale lea

Beans and pulses aren’t boring staples when they can be used in so many creative ways!Get your pulse racing with these wholesome,fibre-packed dishes from Bold Bean Co founder and author of Full Of Beans, Amelia Christie-Miller.