Jane Baxter served up a tasty crispy fried cauliflower burger with kimchi mayo, pickled cucumber and Asian slaw on Matt Tebbutt’s Go Veggie and Vegan.

The ingredients are: Oil in a deep fat fryer, 1 head of cauliflower, 200ml soy yoghurt, 1 tsp shichimi togarashi spice blend, 3 heaped tabsp cornflour, 1 tabsp rice flour, 1 tbsp gram four and 2 tsp seaweed salt.

For the Kimchi mayo are: 2 heaped tbsp kimchi, 3 tbsp white miso, 100g silken tofu, 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 tsp honey and 100 ml flavourless oil.

For the pickled cucumber: 2 cucumbers, 1 tsp salt, 1 tbsp caster sugar, 3 tbsp rice vinegar, 2 tbsp sesame seeds, 1 tsp chilli flakes and 3 tbsp sunflower oil.

For the slaw: 1/4 white cabbage finely shredded, 1 carrot grated, 1 apple grated, ½ red pepper thinly sliced, 50g beansprouts, 1 tomato chopped, 4 spring onions chopped, 1 tbsp chopped mint, 1 tbsp chopped coriander and 1 tbsp crushed roasted peanuts.

For the dressing: Dressing: ½ clove garlic crushed, 1 red chilli chpped, 2 teasp tamarind paste, 1 tbslp brown sugar, 3 tbslp lime juice and Dash sweet chilli sauce.

See recipes by Jane in her book titled: Everyday and Sunday: Recipes from Riverford Farm available from Amazon now.