Turbot with spiced cauliflower and lime yoghurt recipe
 This recipe combines an amazing array of fresh flavours. 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock 2 makrut lime leaves 1 tbsp butter 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock 2 makrut lime leaves 1 tbsp butter 1 tbsp olive oil2 heads cauliflower, stem and leaves removed and cut into quarters300g/10½oz butter 50g/1¾oz dried vadouvan spice 10 makrut lime leaves, ground1 finger lime, halved and flesh removed1 lime, zest and juicesalt 1 tbsp olive oil 2 heads cauliflower, stem and leaves removed and cut into quarters 300g/10½oz butter 50g/1¾oz dried vadouvan spice 10 makrut lime leaves, ground 1 finger lime, halved and flesh removed 1 lime, zest and juice salt 10g lardo di colonnata, sliced, or 1 tbsp olive oil400g/14oz skinless turbot fillets20g/¾oz butter 10g/1/3oz lardo di colonnata, sliced (optional) salt and freshly ground black pepper 10g lardo di colonnata, sliced, or 1 tbsp olive oil 400g/14oz skinless turbot fillets 20g/¾oz butter 10g/1/3oz lardo di colonnata, sliced (optional) salt and freshly ground black pepper 200g/7oz plain yoghurt 1 tbsp lime juice 200g/7oz plain yoghurt 1 tbsp lime juice Method For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm.Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves.Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve. For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm. Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves. Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves. Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve.