Wagyu sausage & date traybake

Preheat the oven to 220ºC, gas mark 7. Cut the leaves from the cauliflower and set aside. Break the cauliflower into small florets no bigger than a golf ball (halve if necessary). Spread these over 1 large baking tray (about 28x39cm). Drizzle with 2 tbsp oil, sprinkle with the spices and sea salt akes, then mix well. Roast for 10 minutes at the top of the oven until starting to colour.

Meanwhile, wash the cauliflower leaves and halve the largest along their spines. Put in a large mixing bowl and toss in the remaining 1 tbsp oil; set aside. After 10 minutes, remove the tray from the oven and arrange the sausages in between the florets. Turn so that they’re slightly glossy, then return the tray to the oven for a further 20 minutes.

In a large bowl, combine the stock, dates and beans (including the liquid from the jar or tins). Set aside until needed, allowing the dates to soak. Once the sausages have been cooking for 20 minutes, add the contents of the bowl to the tray with the cauliflower leaves, shifting the sausages and cauliflower florets to the top of the tray. Roast for 15-20 minutes more until bubbling and sticky and the juices of the sausages run clear. Drizzle with the pomegranate molasses and sprinkle with the herbs before serving.