A simple tray-bake style dinner that is vibrant, healthy and delicious. Nutty roast cauliflower, crisp chickpeas and a zesty herb tahini that is full of life. Leftovers taste even better as a cold salad.

There are many ways to cure fresh olives. Last summer, I was lucky enough to travel to Andalucía in the south of Spain, where the Montes family took the time to show me their own tried and tested techniques, made with home-grown olives fresh from their very own trees. This method is free from any artificial preservatives.

This recipe was inspired by the Catalan tradition of eating wonderfully dark and grilled calçots with a creamy fresh romesco sauce. The leeks respond really well to an intense heat like this and work beautifully with the richness of the sauce. I serve it as a side dish and it always goes down well.