Simon Rimmer served up a tasty Madras cauliflower with pickled fennel on Sunday Brunch.

The ingredients are: 50ml oil, 200g yoghurt, 60g madras curry paste, zest and juice of 1 lemon and 1 head of cauliflower, cut into florets (not too small).

For the pickle: 225g sugar, 225g water, 225ml white wine vinegar, head of 1 fennel, 1 red onion very thinly, 1 apple and a handful of each chopped coriander and mint.

For the raita: 150ml yoghurt, 25g mint sauce and 15ml white wine vinegar.

To serve: 2x naan or similar flatbread, spread some mango chutney on top and a good handful of the salad.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.