Roast cauliflower and chestnuts

Preheat the oven to 140˚C/gas mark 2. Cut the florets in half lengthways and dip the flat side in the curry powder to coat

Place a large frying pan over a medium-high heat. Add the butter to the pan and as soon as it begins to foam, place the florets, flat-side down, into the foaming butter and caramelise slowly

Remove the cauliflower florets from the pan and place onto a baking tray, cover with foil and place in the oven for 12-15 minutes until tender and soft

Add the chestnuts to the same pan with a little knob of butter and cook gently until golden brown (8-10 minutes). Remove from the pan and keep in a warm place until required

Remove the cauliflower from the oven, season with sea salt and place into a warm serving bowl. Top with the chestnuts and serve