Cauliflower & lentil chowder with preserved lemon and crispy potato skins

Preheat the oven to 200 degrees.

Strain and rinse the lentils.

Chop the cauliflower into very small pieces. Alternatively, you could grate it if you like.

Put a large pot on medium heat with a little oil and fry the lentils and cauliflower for 5-6 minutes, until coloured.

Remove and set aside.

Scrub the potatoes lightly to clean them.

Slice around the potatoes to create ‘skins’, keeping a little of the flesh on the skin for binding.

Toss the potato skins in oil and season with salt and pepper. Roast for 25-30 minutes skin side down, until crispy.

Chop the remaining potato flesh into pieces.

Thinly slice the onions and garlic.

Fry the onions in the same large pot on medium heat with a little oil and salt for 4-5 minutes.

Add the garlic and cook for another minute.

Add the potato flesh and HALF the cauliflower and lentils.

Pour in the stock packet and add water to cover the potatoes.

Let simmer for 20-25 minutes until potatoes are soft.

Blend the chowder until smooth and thick, adding more water if needed.

Pour back into the pot and keep warm.

Pick the leaves of the parsley and finely chop, discarding the stalks.

Add the remaining cauliflower and lentils, parsley and preserved lemon and chilli butter then fold through.

Taste and add seasoning if needed.

Serve chowder with crispy skins on the side for scooping.