I've turned into a neat cook.
I like to measure out all the ingredients and have them ready to throw into the pan as and when I need them, this saves so much time spinning around in the kitchen making myself dizzy while I rummage through cupboards for ingredients while my onions burn or my garlic singes. It also means that I have time to put on my thinking cap and work out what I can use in place of any ingredients that I might not have.
This time I was following this recipe as I wanted to use up our last homegrown cauliflower. It was absolutely delicious and these amounts gave us a large portion each for one night served with rice, a smaller portion for the next night again with rice for me, and with rice and a pork chop for Alan, and one also a small tub full for the freezer which will make either a lunch for one or an addition to a Buddha bowl for both of us.
Delicious ... I added peas to ours because I didn't have any fresh coriander to add that very necessary splash of green. :-)
Pudding was a simple favourite of ours, a layer of fruit in a glass, a layer of chilled Oatly custard and then a packet each of crushed Biscoff biscuits for a crunchy topping. We ate them before I took a photo, but this is how it all started off.