From Speedy BOSH! by Henry Firth & Ian Theasby

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2 baking potatoes

1 small cauliflower

4 sheets of plant-based filo pastry

1 tbsp vegetable oil to brush

Nigella seeds

1 tbsp vegetable oil

1 tbsp curry powder

1 tsp fennel seeds

2 tsp ground turmeric

350ml vegetable stock

175g frozen peas

1 green chilli

2 garlic cloves

Thumb-sized piece of ginger peeled

1 lime

Small bunch of coriander

Salt & pepper to taste

Coconut yoghurt

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1. Peel and roughly chop the potatoes into 2cm chunks. Tip into a large microwaveable bowl and cover with cling film. Microwave on high for 4–6 minutes.

2. Roughly chop the cauliflower florets into bite-sized chunks. Add to the bowl with the partially cooked potatoes and microwave for a further 6 minutes.

3. Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds. Scrunch it up and place it on the baking tray. Repeat with the rest of the pastry. Bake in the oven for 6–8 minutes until golden, keeping an eye on them.

4. Add the tablespoon of vegetable oil to the frying pan and place it over a high heat. Chop the green chilli, removing the seeds if you don’t like too much heat. Peel the garlic and grate it along with the ginger directly into the pan. Add the green chilli to the pan along with a pinch of salt.

5. Add the curry powder, turmeric, and fennel seeds, then tip in the cooked cauliflower and potato chunks. Stir to coat in the spices. Add the stock and season well. Cover the pan and cook for 2–3 minutes. Take off the lid and use a fork or potato masher to lightly smush the mixture.

6. Add the peas to the pan and cook for 2 minutes, then remove from the heat. Roughly chop the coriander and stir it through the mixture. Halve the lime and squeeze in the juice, then stir it through.

7. Top the frying pan with the filo scrunches and bring it to the table. Serve straight from the pan with a spoonful of coconut yoghurt.