Novembers Best Recipes We're Loving so Far!!

Preheat oven to 150C. Spread almonds on an oven tray and roast until golden (5-6 minutes). Set almonds aside and increase oven to 250C.

For spice mixture, dry-roast whole spices in a small frying pan over high heat until fragrant (30-40 seconds). Cool, then grind in a spice grinder or with a mortar and pestle. Add turmeric and pulse in grinder or stir to combine.

Place cauliflower in a bowl. Add oil and spice mixture, season to taste and toss to combine (turmeric stains so wear gloves if using your hands). Scatter in an oven dish and roast until cauliflower is golden and tender, and starting to char at the edges (15-20 minutes). Cool.

Meanwhile, dry-roast puffed quinoa in a frying pan over medium heat until crisp (3-5 minutes).

For yoghurt dressing, combine ingredients in a bowl and season to taste.

Spoon yoghurt dressing onto plates, top with cauliflower, scatter with almonds, puffed quinoa, herbs and nigella seeds, season with lime to taste and serve.

Place butter, parsley, pecorino, garlic, 3 tsp lemon juice, zest, and pepper in a bowl and stir to combine. Set aside at room temperature.

Preheat a lightly greased barbecue or char-grill pan to high. Place steak in a large bowl, season and drizzle with oil to coat. Barbecue steak, turning occasionally until lightly charred all over (6-8 minutes for medium rare) or until cooked to your liking; rest for 10 minutes before slicing.

Meanwhile, heat a large frying pan over medium-high heat. Add 2 tbsp of the flavoured butter with mushrooms and sage, cook, tossing occasionally, until mushrooms begin to brown (2-3 minutes). Add another 2 tbsp butter with 2 tbsp water; cook for a further 2 minutes. Take off heat, season to taste and stir in 1 tbsp lemon juice; keep warm until ready to serve.

For salad, place oil in a large bowl with mustard and remaining lemon juice, season to taste and whisk to combine. Add cos and herbs and toss to combine; transfer to a serving bowl.

To serve, thickly slice steak and place on a large platter and spoon over cacio e pepe mushrooms. Serve with remaining butter and salad on the side.

Heat 2cm vegetable oil in a deep frying pan over medium-high heat. Fry tortillas in batches, turning occasionally, until golden (2-3 minutes; be careful, hot oil will spit), then drain on paper towels.

Blanch broad beans in a large saucepan of boiling salted water (3-4 minutes). Drain, refresh in iced water, then drain again. Double-pod larger beans, leaving smaller beans in skins.

For shallot dressing, dry-roast coriander seeds in a small frying pan until fragrant (20-30 seconds). Combine with remaining ingredients in a bowl and season to taste.

Break tortillas onto plates, top with broad beans, feta, avocado, coriander, salad leaves and flowers and drizzle with dressing to serve.