1 small cauliflower, about 600g/1lb 5oz
1 red chilli (medium heat), thinly sliced
1 red chilli, finely diced
Β½ cucumber, seeds removed and diced
handful fresh coriander leaves
2 tbsp chopped fresh coriander leaves
1 garlic clove, finely grated
1 tsp fresh root ginger, grated
2 large lemons, juice only
2 tbsp chopped fresh mint leaves
Β½ red onion, finely diced
3 spring onions, thinly sliced
250g/9oz cooked Puy lentils
400ml tin full-fat coconut milk
250g/9oz freshly cooked rice (mixture of wild, brown or basmati)
handful cashews, toasted
1 tsp cumin seeds
30g/1oz currants
50²µ/1ΒΎ΄Η³ϊ dried apricots, quartered
1 tsp black mustard seeds
1 tbsp olive oil
3 tbsp extra virgin olive oil
1 tsp hot paprika
50²µ/1ΒΎ΄Η³ϊ shelled and unsalted pistachios, dry roasted and roughly chopped
good pinch saffron threads
salt, to taste
sea salt, to taste
1 tsp caster sugar
1 tsp ground turmeric
1 tsp unsalted butter, melted