Can be made without prawns for a fuly vegan meal.

Ingredients – for two substantial helpings

1 tsp of turmeric

1 tsp of chilli flakes

3 cm piece of ginger peeled and grated

8 tbsp of Chiltern cold pressed rapeseed oil

1 lime, halved.

3 large shallots, peeled and quartered lengthways

350g of cauliflower broken into florets

 350g sweet potatoes peeled and cut into wedges  

250g of shelled jumbo prawns

150g of roughly chopped spinach

Salt and pepper.

Pinch of garlic salt

Method

Preheat the oven to 190C 

Mix the spices and ginger with 5 tbsp of the oil and season with salt and paper

Using a juicer, extract the juice from the two lime halves and add to the spice mix

Finely chop up the lime halves and put to one side

Arrange the sweet potatoes in the oven dish, drizzle over half the remaining oil and cook for 20 minutes until they start to soften

Add the cauliflower and shallots, spread out all the vegetables and cook for a further 20 minutes 

Heat the rest of the oil until very hot, add the prawns and garlic salt and cook the prawns for about a minute each side

Add the prawns, spinach, and lime pieces to the oven dish, add additional seasoning if required, stir, and cook for a final 10 minutes.

Remove from the oven and enjoy with a mixed salad or green beans and broccoli