I think that cabbages need to be organic. Waitrose and M&S both sell a sweetheart organic hearted cabbage that is a thing of beauty, though at an eye-watering £1.50 each. Once you've grown your own cabbages (and picked out the slugs and caterpillars of the Small White), you won't enjoy a bog-standard savoy ever again. Though M&S do sell, on occasion, bags of ready-washed, chopped mixed greens that you just chuck into boiling water for five minutes - not epic, but not bad. I find that supermarket cauliflowers can be excellent if you rummage a bit. The little packs of purple sprouting or tenderstem are a ripoff. I have purple sprouting from Christmas to May in my garden and I have a decent crop of summer purple sprouting just coming in. I also have loads of Cavolo Nero that I've never tried before - dead easy.

For two people.

Cut a fairly large cauliflower into bite-sized florets. Put into your biggest mixing bowl.

Take a 200g chorizo of your choice. Skin it and slice it into rounds as thick as two one pound coins. Throw it into the cauliflower.

Add 30g pumpkin seeds.

Skin three garlic cloves, bash them with your hand and throw them in. Optional.

Cut up a couple of onions roughly and throw them in.

Get about 50g of green olives, the best you can get, chop them up roughly and throw them in. No stones.

Add a tablespoon of smoked paprika, some black pepper and a pinch of salt (easy, tiger). Glug in at least four tablespoons of extra virgin olive oil.

Get in there with your hands and mix the whole lot thoroughly,

Get a baking tray about 30x40 cm and line it generously with greaseproof paper. Tip the whole mixture into the tray and spread it out. Whack it into the oven at 180 degrees for about 25 minutes. Half way though, toss it around a bit.

While it's cooking, chop up a big handful of fresh parsley. When the cauliflower is done, share into two bowls and sprinkle the parsley on top. Eat with a fork in front of Holby City. You'll need a glass or two of red to take your mind off the telly.

This is good on its own but if you're a pig have it with a bit of garlic bread. It is an amazingly tasty recipe, I promise, and it's so easy. Kudos to Yotam Ottolenghi.