Melissa Hemsley served up a tasty cauliflower and lentil bowl in her winter kitchen on today’s episode of Lorraine.

The ingredients are: 1 cauliflower, sliced into florets (reserve the leaves) , 2 tbsp oil/ghee/butter/coconut oil , 1 large onion, sliced or diced , 2 fat cloves garlic, roughly chopped , 1 tbsp fresh thyme or 2 tsp dried thyme or oregano , 1 tbsp ground cumin , 1 tbsp ground sweet smoked paprika , Pinch chilli flakes or chilli powder, to taste (optional) , 400g red lentils, rinsed , 400g tin tomatoes , 1 tbsp tomato puree , 1 – 1.2 litres good quality stock or broth (or more, depending on how much the lentils soak it up) Sea salt & black pepper , Juice ½ lemon.

For the herb drizzle (zhoug): 2 cloves garlic, grated or finely sliced , 2 green chillies, finely chopped deseeded if you like – to your heat liking , 2 big handfuls coriander, finely chopped including stems , ½ tsp ground cardamom, 1 tsp ground cumin , 2 tsp maple syrup or raw or runny honey , Chilli flakes, to taste , 10 tbsp extra virgin olive oil , Juice ½ a juicy lemon & zest and Good pinch sea salt and pepper.

See recipes by Melissa in her book titled: Eat Green: Delicious flexitarian recipes for planet-friendly eating available from Amazon now.