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Chosen from Moro East by Sam & Sam Clark, they write "This cauliflower recipe is delicious, easy and versatile. It goes with almost any Moorish meat or fish dish accompanied by lentils dressed with olive oil and lemon. A fantastic, less traditional way of using cauliflower".

Serves 4

    1 tsp coriander seeds
    ½ tsp cumin seeds
    ¼ tsp fennel seeds
    8 peppercorns
    Sunflower or olive oil for frying
    1 medium head of cauliflower, stalk removed, broken into florets
    Maldon sea salt
    Lemon wedges, to serve

Grind the coriander, cumin and fennel seeds with the peppercorns in a mortar and pestle, then set aside.

Pour 1cm depth of oil into a large saucepan over a medium to high heat. When hot, add the cauliflower and fry on all sides until tender and slightly golden – beware as the oil is likely to spit (half-cover the pan with a lid if it gets bad). Drain well on kitchen paper and season to taste with Maldon salt.

Mix the spices with a little salt and scatter half the mixture over the cauliflower. Serve with lemon wedges on the side and the remaining spices in a small bowl for people to dunk their florets in, if they wish.

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