Kitchen comforters

The temperature is dropping, the nights are lengthening and comfort food suddenly seems very appealing. Stirring Slowly: Recipes to Restore and Revive is a book to turn to after a long day

ROASTED CAULIFLOWER AND COCONUT SOUP

(Serves 4-6) 2 onions 600g cauliflower 4 garlic cloves 1tsp (heaped) ground cinnamon 1tsp (heaped) ras el hanout (available in the spice section at most supermarkets) Sea salt and freshly ground black pepper Olive oil A handful of unsweetened coconut flakes (available from Sainsbury’s) 1 x 400ml tin of reduced-fat coconut milk 600ml vegetable stock 2-3tbsp chilli oil

Preheat your oven to 180C/gas 4. Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into evensized florets. If it has the leaves on, don’t cut them off, roast those too.

Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout.

Season well, and drizzle everything with a good glug of olive oil.

Toss it all together and pop into the oven for 25-30 minutes, until cooked through and a little charred.

Scatter the coconut flakes onto a small tray and pop into the oven for the last few minutes to toast – they should only need three to four minutes.

When the veg is ready, remove the garlic cloves and scrape all the rest into a large saucepan.

Squeeze the garlic out of its skins and add it too. Pour in the coconut milk, add the stock and gently bring to the boil.

Reduce the heat a little and simmer for five minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick.

Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.

BOMBAY OMELETTE

(Serves 2)

1/2 a red onion 2 small vine tomatoes

1/2 a bunch of coriander 1 green chilli 4 large eggs 1/2tsp ground turmeric 1/2tsp garam masala 1/2tsp ground cumin Salt and freshly ground black pepper 50g baby spinach leaves

1/2 a lemon 2 knobs of butter

Peel and finely chop the onion. Halve the tomatoes, scoop out the seeds with a teaspoon and discard, then finely chop the flesh. Finely chop the coriander stalks and leaves. Halve the chilli, deseed and finely slice.

Whisk the eggs together until well combined, then season generously and whisk in the onion, tomatoes, coriander, chilli, turmeric, garam masala and cumin.

Put the spinach leaves into a bowl, squeeze just enough lemon to coat, toss together, then leave to one side.

Melt half the butter in a medium nonstick frying pan over a medium heat and ladle in half the omelette mixture.

Swirl the eggs around for two minutes, pushing them to the middle and tilting the pan so that all the mixture has a chance to set. Leave it for a minute, then slip the omelette on to your serving plate.

Top with half the dressed spinach and fold the omelette in half. Serve straight away, and repeat with the remaining butter, omelette mix and spinach.

Stirring Slowly: Recipes To Restore + Revive by Georgie Hayden is published in hardback by Square Peg, priced £20. Available now