Cauliflower & Hazelnut Savoury Crumble with Smoky Prune Purée

Ingredients

• Smoky prunes
• 100g dried pitted prunes
• 10g/2 teabags lapsang souchong tea (tea with smoky flavour) or Earl Grey tea
• 200ml boiling water
• Roasted Cauliflower
• 1 small/medium head of romanesco (bright green cauli)
• 1 sprig rosemary
• 3 cloves of garlic, crushed
• 5 juniper berries
• Rapeseed oil, salt
• Smoked Cauliflower
• 1 small/medium head of white/purple/orange (your choice) cauliflower
• 3 tbsp of hickory smoking chips, eg Lakeland
• Big pot of heavily salted water
• Pureed cauliflower
• Stems of above cauliflowers
• 100g of cooked cannellini beans
• 2 shallots
• 1 small leek
• 500ml of vegetable stock or water
• White/black truffle oil
• Hazelnut crumble
• 50g hazelnuts, roasted and coarsely ground
• 100g stale sourdough bread or ready-made breadcrumbs
• 6 sprigs of thyme, leaves picked and finely chopped
• Zest of 1 lemon
• Salt, pepper
• Nasturtium leaves, or rocket, or watercress
• Smoky Prune Purée (or whole prunes)
• Olive oil
• Lemon Juice