For the cauliflower purée

• 2 tbsp extra-virgin olive oil
• 2 banana shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 4–5 thyme sprigs, leaves stripped
• ½ cauliflower, cut into florets
• 250ml (9fl oz) vegetable stock
• 1 large knob of unsalted butter
• Sea salt and freshly ground black pepper

For the shallots

• 1 tbsp extra-virgin olive oil
• 1 large knob of unsalted butter
• 4–6 rosemary sprigs
• 12 sage leaves, torn
• 8 large banana shallots, skin on, halved lengthways

For the crisped kale

• 200g (7oz) curly kale, leaves stripped from any thick stalks
• ½ tbsp extra-virgin olive oil
• Good pinch of fine sea salt

Heat the oven to 140°C/120°C fan/275°F/gas mark 1.

Make the cauliflower purée. Set a pan over a medium heat and add the olive oil. When it’s hot, scatter in the shallots and garlic and season with salt and pepper. Cook, stirring regularly, for 5 minutes, then add the thyme leaves and cauliflower florets along with some more salt and pepper. Stir the cauliflower and shallots for a few minutes as they cook and begin to soften, then add the stock and bring to the simmer. Place a lid on the pan and cook for 15 minutes, or until the florets are nice and tender.

Using a slotted spoon, transfer the cauliflower and shallot mixture to a blender. Don’t add too much of the cooking juices as they might thin the purée more than you’d like. Drop in the butter, then whiz until smooth and velvety. If it seems a bit thick, add a dash of the cooking liquid. Season well with salt and pepper. Keep warm.

Make the shallots. Place your biggest frying pan (you’ll need one with an ovenproof handle) over a medium heat and add the olive oil and the butter. When they’re melted and bubbling away, add the rosemary and sage and plenty of salt and pepper, then arrange the shallots, cut sides downwards, in the pan in a single layer. Cook gently over a low–medium heat for 15–20 minutes, until softening nicely, and taking care that they don’t burn. Pop the whole pan in the oven.

While the shallots are in the oven, make the crisped kale. Wash the kale, then spin it in a salad spinner until it’s really dry. Tear the leaves into large pieces and place them in a bowl with the olive oil and salt. Arrange the kale in an even layer on a large baking tray and bake for 25–30 minutes, turning the individual leaves once or twice during cooking, until they are nice and crisp. Remove the kale and the shallots from the oven.

To serve, spoon the purée out onto a large, warm serving platter. Arrange the shallots, cut sides upwards, on top and spoon over any buttery, herby juices. Bring to the table with the crispy kale on the side.