The feast goes on: Cauliflower and Chilli Pasta with Sausage

Lively with a healthy melange of cauliflower, tomatoes, red lentils (the pasta) and olive oil – and makes excellent use of any leftover chipolata rolls. Or you could fry some leftover stuffing to crispy little nibs to scatter over.

Serves 4

2 tbsp tomato or sun-dried tomato purée

1 tsp harissa

3 tbsp extra virgin olive oil, plus around 1 tsp extra

3 garlic cloves, peeled and finely chopped

400g cherry tomatoes, halved

sea salt, black pepper

400g cauliflower florets (around 1cm-2cm)

250g red lentil fusilli

200g leftover chipolata rolls, sliced 1cm thick

•  Blend the tomato purée with 3 tablespoons of water in a small bowl and stir in the harissa. Bring a large pan of water to the boil.

•  Heat 3 tablespoons of oil in a large deep-sided nonstick frying pan, add the garlic and cook briefly until fragrant, then add the tomato purée mixture, the cherry tomatoes and some seasoning, and cook for a couple of minutes.

•  Stir in the cauliflower, cover the pan with a lid and cook over a medium-low heat for 10-12 minutes, stirring occasionally until the cauliflower is just tender.

•  Meanwhile, add the pasta to the boiling water, stir and cook according to the packet instructions until just tender.

•  Also, heat a medium nonstick frying pan over a medium heat, trickle a teaspoon of oil over the base and stir-fry the sausage for a few minutes until lightly golden.

•  Drain the pasta using a colander, then mix it into the sauce and serve scattered with the sausage.

Annie’s latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99