Well, Yotam says cooking chorizo, but I always just buy those rings that you can eat raw if you want (I never want). there are some pretty spicy ones, and they're fine, but slightly milder ones are better with the cauliflower in m'humble. All a matter of taste. But I'd always tear off the skin.

We've had it a good few times since I saw Yotam's recipe four years ago, Thompson. It never fails. The recipe was in the Guardian under the heading "Easy Ottolenghi" and you can still find it. It's a lovely supper for two, quite filling in spite of tbe lack of bulk carb!

But do call me just Steve!