Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins

Brew tea in 250ml boiling water for 5 minutes; remove and discard tea bag. Add raisins; stand until needed.

For roasted cauliflower, preheat oven to 200˚C. Meanwhile, place cauliflower in a large ovenproof casserole with stock, herbs, half the butter and olive oil. Bake, covered with a lid, until par-cooked (50 minutes). Drain (reserving cooking stock) and transfer cauliflower to a cast-iron frying pan. Ladle some reserved stock over cauliflower then brush cauliflower with remaining butter; season to taste.

Roast cauliflower, basting frequently, until a knife slides in easily with little resistance (12-15 minutes).

For cauliflower purée, place a large piece of foil on a worksurface and place a second piece in opposite direction to create a cross. Top with baking paper. Place cauliflower in centre, sprinkle with thyme and 1 tsp sea salt; drizzle with 2 tbsp water. Fold up sides to form a secure parcel and place on an oven tray. Bake until tender (40 minutes).

Heat milk, shallot, garlic and bay leaf over low heat until milk comes to a simmer. Add cooked cauliflower (discard thyme sprigs); cook a further 15 minutes to infuse. Remove bay leaf and discard. Blend well with a stick blender, gradually adding chilled butter, piece by piece, until emulsified. Season to taste. Cover and keep warm.

Melt butter in a heavy-based frying pan over medium heat, add raisin and tea mixture to pan, and cook until butter starts to brown (1-2 minutes). Add verjuice, and simmer until reduced by half (2-3 minutes). Add syrup and pine nuts; stir continuously until sticky and caramelised (1-2 minutes).

To serve, spoon cauliflower purée onto plate and place whole roasted cauliflower on top. Spoon over burnt butter mixture.