Romescu is one of those vegetables that you may look at a bit puzzled as to what to do with it. It has a wonderful firm, crunchy texture which I treat like cauliflower but with a dazzling green colour and slightly broccoli in flavour.

Serves 4-8

1 whole romescu

1 leek, sliced into thin rounds

1 clove garlic, sliced thinly

½ cup oil

½ tsp fennel seeds

¼ tsp ground turmeric

Generous pinch chilli flakes

1 lemon, juice

Freshly ground pepper

Sea salt flakes

Method

Preheat oven 190C

Wash the romescu and drain.

Place the whole romescu upright in the centre of a large piece of foil.

Place the oil, turmeric, fennel seeds and chilli into a medium saucepan and heat gently.

Add the leeks and garlic, turn up the heat slightly and cook for about 5 minutes or until the leeks and garlic start to soften and the oil smells aromatic.

Pour all of this over the romescu, season well with salt and pepper.

Pull up the foil so it covers the romescu and place onto a baking tray.

Roast in the oven for 15 minutes and carefully check the centre of the romescu to see if tender. If not return to oven for another 10 minutes. Peel back the foil and allow the surface to colour up and the leeks and any exposed bits to crisp up.

When tender remove from the oven and serve on a platter alongside your dinner.

If any left overs it will make a delicious salad.