Michel Roux served up tasty sweet caramelized scallops and vegetable curry with cauliflower, lentils, chickpeas and spinach on Roux Down the River.

The ingredients are: 1 small cauliflower, approx. 500g, 2 garlic cloves, 1 thumb ginger, peeled, 2 green chillies, de-seeded, 1 medium onion, chopped, 2 tsp turmeric, 1 tsp cumin seeds, 2/3 tbsp curry powder, 80g chickpeas, 160g red lentils, 250g tinned chopped tomatoes, 500ml vegetable stock, 75g baby spinach, 25g coriander, Large knob of butter and scallops.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.