Directions

1. Chop the broccoli / cauliflower into chunks small enough to fit down the shoot of a food processor. Process for 20-30 seconds until it is as fine as you wish.

2. Finely dice the leek / shallots and fry in the butter / oil on a medium heat to soften but not brown. If you're making the Coriander, Turmeric, Chinese-inspired or Egg-fried rice, add the remaining ingredients at this point, with the exception of the whisked eggs needed for the Egg-fried rice.

3. Add the processed cauliflower / broccoli and combine. If you're making the Moroccan-style 'couscous', add the lemon juice, parsley and cumin now.

4. Cover the pan with a lid and cook for 3-4 minutes over a medium heat.

5. If the cauliflower / broccoli is sticking to the pan, add a couple of spoons of water and replace the lid. Cook for a further couple of minutes and season.

6. If you're making the Egg-fried rice, add the whisked eggs and cook for another minute over a high heat, constantly moving the rice.

7. If you're making the Moroccan-style 'couscous', add the pine nuts when you're ready to serve.