2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 teaspoon coriander seeds
6 cardamom pods
400ml canola oil
250g farro
100g unsalted butter
15ml sherry vinegar, plus extra to season
500ml vegetable stock
150g buffalo ricotta
1 cauliflower (approx 400g), leaves removed
100g butter

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2.Mix all the spices with the canola oil in a saucepan and cook on a very low heat until the oil is at 80°C-90°C.
3.Cover with a plate and leave to infuse for 4 hours.
4.Drain through a muslin cloth and bottle until needed.
6.To ferment the farro, mix it with 1 litre water in a 2-litre glass jar.
7.Cover with a muslin cloth and fasten with an elastic band, then leave in a warm place to ferment for 3-5 days until nice and funky.
8.Once it is fermented, drain and keep the liquid.
9.Melt the butter in a saucepan over a medium heat and add the farro.
10.Cook for 20 minutes (scraping the bottom of the pan every 2 minutes) until the grain is caramelised and smells nutty.
11.Deglaze the pan by adding the sherry vinegar and letting it bubble up, scraping the base of the pan with a wooden spoon.
12.Cook until dry, turn the heat down a little and add ½ cup of the fermenting liquid to the pan with some salt.
13.Cook until the liquid is gone then add another ½ cup of liquid.
14.Keep doing this adding first the fermenting liquid and then the vegetable stock, until the grain is soft and braised.
16.For the cauliflower crème, finely slice all florets and the cauliflower core.
17.Keep aside some sliced florets to finish the dish.
18.In a large saucepan, melt the butter until foaming, then add the cauliflower with a good pinch of salt and stir.
19.Cook the cauliflower with a lid on for 8-10 minutes, stirring every couple of minutes.
20.If the cauliflower starts to catch just add little splashes of water to stop it from burning.
21.When soft, put into a blender and blend on full speed until smooth.
22.When ready to plate, reheat the farro gently with a splash of water and add cauliflower crème to taste.
23.Season with salt, pepper and sherry vinegar.
24.Put into 4 bowls, scatter with the ricotta and reserved cauliflower and season with curry oil.

Recipes & food styling Ian Harrison / Photography Tony Nyberg