Mushroom and cauliflower white spelt gigli

For the sourdough crumb: Remove the crusts from the bread and blitz till coarse resembling bulgur wheat. Mix the garlic with the oil. Add the breadcrumbs, salt and pepper and mix well. Roast in the oven at 160 degrees for approximately 15 minutes until golden, stirring from time to time. Allow to cool. Add zest of two lemons, yeast flakes, crispy onions, chilli, Italian hard cheese and check the seasoning. Store in an airtight container.

Cook the pasta as per packet instructions. Drain, rinse in cold water and drain again. Dress with 30ml olive oil.

Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.

Heat 100ml of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.

Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.

Once softened, mash the cauliflower mixture with a fork or potato masher until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.

Add the pasta to the sauce along with the Italian hard cheese and toss well, adding an extra splash of water to loosen the sauce, if needed.

Serve with a sprinkle of sourdough crumb.