Cauliflower parmigiana

To make the tomato sauce, place a pan over a medium heat with a dash of olive oil. Once hot, add the sliced garlic and cook for a minute, until soft but without colour

Add the red wine and leave to simmer and reduce by half, then add the passata with the dried herbs, sugar and a pinch of salt and pepper. Simmer for 25 minutes until thickened and reduced quite a bit

As the sauce simmers, roast the cauliflower. Preheat an oven to 190ºC/gas mark 5

Cut the cauliflower into florets and finely chop the stalk. Place in a roasting tray, ensuring it isn't overcrowded – use 2 trays if so. Drizzle with olive oil and mix so the florets are evenly covered, then place in the oven and roast for 20 minutes. Remove the cauliflower and turn the oven down to 180ºC/gas mark 4

Once the sauce and cauliflower are ready, you can now assemble the parmigiana. Add half of the sauce to an ovenproof dish and spread it out so it covers the base. Sprinkle over half of the roasted cauliflower, then half of the cherry tomatoes and half of the olives in between the florets

Tear up half of the mozzarella and poke bits in between the cauliflower, then add some basil leaves too. Grate over half of the Parmesan and grind over some black pepper

Now repeat the process with the rest of the ingredients, trying to fill in the gaps where possible, ending with the remaining mozzarella and Parmesan on top. Place in the oven and bake for 40–45 minutes

Serve up hot whilst the mozzarella is gooey and melted. Garlic bread is an excellent accompaniment