Aloo gobi with fluffy rice & yoghurt

Preheat the oven to 220°C/425°F/gas 7.

Peel and finely chop the onion and ginger, trim and finely slice the chilli, then pick the coriander leaves and finely chop the stalks.

Break the cauliflower into florets and chop the stalk into 2cm cubes, then peel and chop the potatoes into 2cm cubes.

Heat a lug of oil and the butter in an ovenproof pan over a medium-high heat, add the onion, ginger, chilli, coriander stalks, mustard seeds, turmeric and cumin, then cook for 7 to 10 minutes, or until softened and golden.

Stir in the cauliflower, potatoes and coconut, season with sea salt and black pepper, then add 250ml of water.

Bring to the boil, turn the heat down, cover and simmer until just tender – check regularly and add extra water, if needed.

Stir, then roast in the oven for around 20 minutes, or until cooked through.

Place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.

Once cooked, season to taste, then serve scattered with the coriander leaves, dollops of yoghurt and the lemon cut into wedges for squeezing over.