Courgette rolls filled with saffron and spice cauliflower and broad beans

Ingredients for 15-20 rolls

200g cauliflower florets 125g broad beans, thawed One large red chilli, finely chopped 30g grated mature cheddar 4 pinches of saffron infused in 1 tbsp of warm water 3/4 tsp toasted cumin seeds 1 tsp coriander powder Salt to taste 2 medium-sized courgette or one very large one

Method

1. Boil the cauliflower and broad beans for 5-6minutes, then drain and empty into a food processor 2. Add the cumin seeds, chilli, salt, saffron, coriander powder and cheese 3. Blitz the mixture until it is grainy 4. Take a peeler and make wide peelings on the courgette, one peel at each side of the courgette until it wears too thin 5. Line the courgette peel with two tbsp of the stuffing and then roll it up.

Serve either immediately or keep it in the fridge for a couple of hours in advance of your guests arriving.

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