Winter vegetable curry with fruity raita

leftover romesco sauce only

Serves 2 Prep 15 mins Cook 15 mins 2 firm white fish fillets

(we used cod) 4 lemon slices

2 thyme sprigs

2 tbsp olive oil

1/2 cauliflower, cut

into wedges 10 spring onions, ends trimmed, roots left intact 1 slice sourdough bread,

torn into chunks

1 red chilli, sliced (deseeded if you don’t like it too hot) 2 garlic cloves, sliced 10 blanched almonds 2 ready-roasted red

peppers, from a jar 1 tomato, peeled

1/2 tsp sherry vinegar

1 Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of the parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in the oven for 15 mins.

2 Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins until tender. Pat dry, then toss in 2 tsp olive oil and season. In a large frying pan, toast the bread in the remaining oil, then add the chilli and garlic, and cook for 1 min. Pulse in a food processor with the nuts, peppers, tomato and vinegar, until you have a rough paste. Season and set aside.

3 Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.

PER SERVING 435 kcals, fat 19g, saturates 3g, carbs 27g, sugars 8g, fibre 6g, protein 38g, salt 0.7g