Gregg's Veg - Gregg Wallace's fruit and vegetables shop

London Particular soup

The Clarks are lovely people and their restaurant, Moro, is simply superb. They did this recipe when they came on Veg Talk. Since then it’s been a favourite of mine. Just be careful with saffron; too much and you will kill the dish.

Serves 4

50 strands saffron

75g raisins

Salt and white pepper

1 cauliflower, broken into tiny florets

3 tbsp olive oil

1 large onion, finely slice

5 tbsp pine nuts, toasted.

Pour 4 tbsp of boiling water over the saffron in bowl, the soak the raisins in warm water in a separate bowl.

Bring the pan of salted water to the boil. Boil the cauli, and leaves for 1 minute. Drain, rinse with cold water, and drain again.

Heat the oil in a pan over a low heat. Cook the onion for about 15 minutes, until golden, stirring occasionally. Remove, drain off the oil, and set the onions aside in a bowl. Drain the raisins.

Heat the drained oil to hot then add the cauliflower and leaves. Fry, stirring, until you have a bit of colour, and cook for about 3 minutes, until the water has more or less evaporated. Season.