Nutty cranberry, cauliflower and feta traybake

Preheat the oven to 220°C/200°C fan. Put the cauliflower (1 head) into a large roasting tin, reserving any smaller, tender leaves. Add the onion (1) and season with salt and black pepper. Toss in 2 tbsp olive oil and the oregano (1 tsp), caraway (1 tsp) and nigella seeds (1 tsp) and mix. Spread everything out so that the veg fits in a single layer. Roast for 15 minutes.

Reduce the oven temperature to 200°C/180°C fan. Toss the cranberries (100 g), bread (100 g), hazelnuts (50 g) and vinegar (2 tsp) into the roasting tin (not forgetting the remaining cauliflower leaves), taking care not to break up the feta (200 g) too much. Season, drizzle with a little more olive oil and return to the oven for 10-15 minutes, until the cauliflower and bread look charred, the cranberries look jammy and the feta is golden. Serve with a drizzle of honey (2 tsp).