One pan FEASTS

In her new cookbook, Anna Jones shows how to whip up a meal with minimal fuss

- ROSE FOOKS

Cauliflower caponata 

From Sicily, caponata is a masterclass in balancing sweet, sour and salty. It's most often made with aubergine. This buttery cauliflower version is all done in the oven.

1 Heat the oven to 200C Fan/Gas 7. Put the cauliflower, onions and celery in a large, high-sided baking tray with 1tbsp olive oil, 2tbsp wine vinegar and a little sea salt and pepper. Toss to coat, then roast for 25 mins, until everything is slightly charred and starting to soften. Turn the oven down to 180C Fan/Gas 6.

2 Add the tins of plum tomatoes, breaking them in your hands as you do so, along with the olives, capers and raisins. Give everything a good mix, mashing slightly with a fork, and return to the oven for 40 mins, or until everything is soft and sticky.

3 While the mix is still piping hot, add another 1tbsp vinegar, toss through a handful of parsley leaves and serve. Finish with a very generous dousing of extra virgin olive oil to bring it all together.

Courgettes agrodolce with sticky onions