Freshly returned from his old stomping grounds in London, Simon is full of fresh inspiration and ideas.

One of the places he's loved in the past is the legendary Peckham produce store, Persepolis. We hear about its owner and creative force, Sally Butcher, aka Sally in Peckham, and Simon talks us through one of her recipes, which you can find here or below:

CAULIFLOWER AND PICKLE PIE

INGREDIENTS

1 cauliflower, cut into florets

1 chopped onion

1 cubed zucchini

50g raisins

1 tin drained and rinsed chickpeas

1/2 jar of pickled turmeric (which you can buy here)

Oil, for cooking

filo pastry

METHOD

Pre-heat the oven to 190C.

In a large tray, spread out all the veg, and rub and coat them with pickle and a few tablespoons of oil. Cover the tray with foil and bake for 30 mins.

It is here Simon says you can stop and enjoy this with rice! Or continue on to make a pie:

Lightly oil a 26cm X 36cm baking tray.

Brush layers of filo pastry lightly with oil and layer them in the bottom of the tray until you have used half of the packet of filo.

Now add the cauli-pickle filling.

Repeat the filo brush-with-oil layering for the remaining sheets of pastry.

Bake at 180C for 20 mins. Serve immediately with a side salad or enjoy later as leftovers!

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