Roasted cauliflower, Nacho-style

Preliminary preparation 10 minutes
Cooking 25 minutes
Serves 4

1 cauliflower, Adjusted and cut into florists
50ml oil
1 tbsp smoked paprika
1 tbsp frozen flour
1 tsp onion flour
1 lime flavor
1 large suitcase
From your loved ones Corn chips – I love spicy Nacho Doritos

Graduation for Cheese
30 grams of butter
40 grams of ordinary flour
1 garlic
, Shaved and crushed
250 ml of milk
250 ml of milk
1 tbsp ready-made English mustard
100 grams finely chopped
150 grams of smoked scamorza
, (Or ​​smoked cheddar), shredded or shredded
2 bay leaves
10 g Peanut Butter

For the height
1 bottle of chopped jalapeስos
4 Spring onions
, Trimmed and sliced
1 large handful of chopped corn
Whipped cream

Preheat the oven to 200C (180C fan) / 390F / gas 6. Place the cauliflower in the oven tray Sprinkle with the oil, paprika, chili flour, onion flour and lemon zest, then soften but not soft.

In the meantime, prepare the soup. Melt the butter in a medium saucepan, then mix the flour and garlic and cook for three minutes, stirring – do not allow brown. Add a little whole milk to the pan, stir to mix and cook a little, then repeat slowly until all the milk is added and the sauce is nice and smooth. Fold in the reserved milk and mustard, stirring constantly, bring to the boil, then add cheese, bay and cayenne, turn off the heat and leave to simmer for three minutes, stirring constantly.

Put the nachos in a bowl, add the roasted cauliflower on top and pour over the cheesecake. Sprinkle with jalapeños, spring onions and cornstarch, serve with a large slice of chicken.

Baking Bombay Potato Tray

Preliminary preparation 10 minutes
Cooking 20 minutes
Serves 4

1 kg of baby potatoes
1 onion
, Shaved and cut
3 cloves of garlic, Shaved and finely chopped
2-3 tbsp vegetable oil, to wear
Salt and black pepper
6 ripe plum tomatoes
2½cm slice of fresh ginger
, Shaved and finely chopped
2 green coolers
1 x 400 g canned chicken
, Poured and washed
1 bud corridor, Selected
1 thick mantle
, Selected
2 cups sugar
75ml white-wine vinegar
200 g Greek-style yogurt
1 large handful of chopped fresh spinach

For spice mix
1 tsp mustard seed
2 tsp ground corn
1 tsp turmeric
2 tsp ground cinnamon
2 tsp gram

Up to 200C (180C fan) / 390F / gas to oven Preheat the pans with onions and garlic in a baking tray, add in oil, generously starve and toss to coat. Fry for 10 minutes.

While the potatoes are boiling, mix the tomatoes, ginger and pepper. When 10 minutes are done, pour this over the potatoes, add the chicken and stir to coat. Lower the oven to 180C (160C / gas 4) and cook for five minutes. Mix the spices, add it to the main dish and cook for half an hour until soft.

In the meantime, put the corn, mint, sugar, and vinegar in a blender until smooth, then remove from the heat.

Remove the potatoes from the oven, mix the thorns until dry, and serve directly from the tray covered with herbivo yoghurt.

Sheep Shawarma

Preliminary preparation 10 minutes
Cooking 5 hours +
Serves 8

3 onions, Shaved and cut
6 cloves of garlic, Shaved and cut
750 grams of small potatoes
250 grams of small carrots
100 ml of red-wine vinegar
50ml port
(Or full-bodied red wine)
700 mm sheep stock
(Or chicken or vegetable stock)
2.5 kg lamb shoulder
, Butterfly-painted, most foreign fat removed
100 grams of rose petals
1 tbsp smoked paprika
1 tbsp sumac
1 tbsp crushed cinnamon
2 tbsp sea salt
1 tsp chilli flakes
, Or to taste more
500 grams of kale
4 medium tomatoes
, To be cut off, to serve
Recorded cold means, To serve

For the three
1 half-head Garlic
olive oil
100mm thick Greek yogurt
100 ml Tahini

Preheat the oven to 180C (160C / gas 4). Add onion, garlic, potatoes and carrots Pour the liquid into a large bowl over medium heat, then place the lamb on top of it and spread the whole mixture over the meat. In a small bowl, combine the paprika, sumac, cinnamon, salt, and pepper and sprinkle over the lamb.

Cover the dish with a lid or floor, then cook for four hours. Cook the foil for another hour to filter. Add the kale to cook for the last half hour, pour it into the liquid at the bottom of the dish, and it will thicken.

Add half a head of garlic to a small bowl in a small oven, drizzle with a little olive oil and sauté for half an hour until softened. Squeeze the roasted garlic into a bowl, add the yoghurt and tahini and stir.

Remove the lamb from the oven and use two forks to slice the meat; If it looks a little dry, add a little water to the bottom of the tray. Grind the yoghurt sauce over the resulting lamb mixture, sprinkle with chopped tomatoes and chill and bake on flat bread.

Very light flat loaves

Preliminary preparation 5 minutes
Rest 30 minutes
Cooking 20 minutes
It does 8-10

375 grams of flour, Also for dust
375 grams of yogurt
1 pile tsp baking powder
1 garlic
, Shaved and crushed
2 tsp chilli flakes
1-2 tbsp chopped cheese
olive oil
, To cook

Put everything in the box, stir to mix, then cover and leave for 30 minutes. Carefully place the dough on a floured surface, divide it into eight to 10 equal pieces and rotate each into a 12½-15cm circle. Brush each side of each loaf of bread with olive oil and place the large heavy frying pan over medium heat. Bake the loaves on both sides for four minutes, and heat.

Simon Rimmer is the co-owner of Greens chef, the co-owner of Mission Mars Group, Manchester and the co-host of Channel 4 Sunday Band.