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Nutrition: Per serving

  • kcal897
  • fat50g
  • saturates27g
  • carbs73g
  • sugars11g
  • fibre14g
    high
  • protein33g
  • salt1.79g

Method

  • step 1

    Discard any tatty outer leaves from the cauliflower, then cut the cauliflower into small florets. Thinly slice the stalk and leaves too. Heat the oil in a large pan over a medium-high heat. Stir in all the chopped cauliflower and the spring onions with 100ml hot water. Cook for 10-15 mins until soft and the water has evaporated.

  • step 2

    Heat the oven to 200C/180C fan/gas 6. Stir in the leftover lentils, lime pickle and double cream. Bring to a gentle simmer, then remove from the heat and stir in the cheese. Tip into a baking dish (ours was 20 x 30cm) and spread out. Take each sheet of filo, tear and lightly scrunch up a bit and dot over the top of the filling, making sure the whole top is covered. Brush over the melted butter then scatter over the nigella seeds. Bake in the oven for 25-30 mins until golden and crispy.

Recipe from Good Food magazine, February 2025

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