Your powers of multitasking will be required to create this dish of two stir fries. The cauliflower takes a little longer to cook, as the spinach is just being wilted, so start that cooking first. The golden colour comes from a mixture of powdered turmeric, as well as some grated fresh turmeric root.

In the golden cauliflower…

• half a red onion – roughly chopped
• 1 cup of cooked chickpeas
• 1 1/2 cups of cauliflower florets
• 3 cm length of turmeric root – grated using a ginger root grater
• 1 teaspoon of turmeric powder
• 1 teaspoon of paprika
• 1 teaspoon of cumin powder
• 1/2 teaspoon of spanish smoked paprika
• olive oil for frying

• Saute all ingredients together in a heavy based pan – should take between 5 and 10 minutes

In the glorious sea green spinach…

• a generous colander full of washed and well drained spinach leaves
• a generous handful of green beans – topped and tailed and halved
• a cup of chopped shiitake mushrooms
• 2 cloves of garlic – chopped
• 4cm length of ginger root – grated
• 1 teaspoon of cumin powder
• a splash of tamari
• olive oil for frying

• In a large wok, saute everything. Start with the garlic, cumin, mushrooms, and beans, cooking these on their own for about 1 minute. Add everything else and toss to ensure even mixing

Serve, with the spinach arranged in a ring around the plate, and the golden cauliflower in the centre. Squeeze half a lime lightly over the meals before serving.