Cauliflower tikka masala and veggie pakoras

Preheat the oven to 200°C/180°C fan/gas mark 6. Cut the cauliflower (1) into bite-sized florets, add to a lined baking tray and roast for 25 minutes, or until the cauliflower is golden.

To a mixing bowl, add the gram flour (120 g), flour (2 tbsp), baking powder (1/4 tsp), cumin seeds (1 tsp), garam masala (2 tsp), curry powder (1 tsp), 1 tsp salt and 80ml of water. Add in the red onion (1), potatoes (1), spinach (20 g) and coriander (10 g) and mix with clean hands or a spoon.

If the batter is too dry, gradually mix in a tablespoon of water at a time until the batter coats the veggies – you’ll need about 80ml of water in total.

Heat the tikka masala sauce (1 jar) in a large saucepan over a medium-high heat.

Add in the roasted cauliflower and simmer for a further 10 minutes until thickened and reduced.

Meanwhile, preheat your air fryer to 200°C for 2 minutes. Once hot, spray your air fryer basket with oil, then carefully drop in tablespoons of the pakora mix, making sure to space them out so they don’t stick together. Spray with oil and cook for 8-10 minutes, until golden brown and crispy. Transfer to a paper towel. If you don’t have an air fryer, heat 2 inches of oil in a large, tall-sided pan. Test the oil by adding a small portion of the pakora; they should sizzle and rise to the surface immediately. Use a tablespoon to gently drop them into the hot oil. Cook for 4 minutes in batches, until golden, then drain on paper towels.

Meanwhile, add the grated cucumber (1) to a clean tea towel. Squeeze out as much of the moisture as possible, then add to a mixing bowl with the yogurt (100 g), mint (3 sprigs) and cumin (1 tsp). Mix well and season to taste with salt and pepper.

Heat the rice (1 pouch) in the microwave for 2 minutes, according to packaging instructions.

Serve the cauliflower tikka masala alongside the rice, pakoras and cucumber yoghurt. Top with a scattering of coriander (15 g).