Thai green curry with mussels and cauliflower. Whizz up garlic, ginger, coriander stalks, chilli, lemongrass, an onion and a splash of water in a blender, heat oil on medium and fry the paste until fragrant. Add a bit of turmeric and half tin of coconut milk. Top up with a splash of water. Add a sprinkle of brown sugar and a dash of fish sauce before adding chopped cauliflower. Simmer for 5 minutes before adding mussels, a big handful of spinach, sugar snap peas and any other greens. Once the mussels have opened and the spinach has wilted, serve with coriander, lime wedge and chilli.