INGREDIENTS:

ROASTED CAULIFLOWER BRAIN WITH GREEN SLIME HUMMUS AND DEAD MAN’S FINGER SANDWICHES

1 whole cauliflower; 2 tbsp olive oil; 150ml white wine; salt and pepper; 3tbsp tomato ketchup;

For the green slime: 50g watercress, roughly chopped; 2 tins chickpeas in water; 2 cloves garlic; 1tbsp tahini; juice of one lemon; 1tsp ground coriander;

6tbsp olive oil; salt For the dead man’s fingers: ½ a loaf of thin-sliced white bread, crusts removed; soft butter or margarine; 150g cream cheese; 50g whole almonds

METHOD: 1. Preheat oven to 150°C. Trim the leaves from the cauliflower and cut its base flat so it sits upright. Rub with olive oil, place in an ovenproof dish and pour over the white wine. Cover tightly with foil and bake for 90mins. After 1 hour brush on more oil if the cauli seems dry. When ready, remove from oven and check it is cooked through. Leave to cool.

2. For the hummus: Drain and rinse the chickpeas and blend with watercress, garlic, tahini, lemon juice, ground coriander and pinch of salt until smooth, gradually adding olive oil. Taste and adjust the seasoning and lemon if necessary.

3. For the finger sandwiches: Flatten the bread with a rolling pin. Spread each slice with a butter or margarine and cream cheese. Roll up, then use a blunt knife to make indentations to form the knuckles. Trim one end of each roll into a V shape and use a little cream cheese to stick on an almond fingernail.

4. Once the cauliflower has cooled, use a sharp knife to cut out a bowl in the top. Fill this with green hummus, then mix the ketchup with a little warm water and drizzle over the sides to look like blood.

5. Serve the cauliflower brain with the dead man’s fingers on the side for dipping.

■

Recipe from watercress.co.uk