Everyday veg get a fiery makeover fit for a feast. This tangy recipe works with broccoli, cauliflower or any other brassicas you care to dress

Serves 6
Pinch of saffron
1⁄2 tsp dried chilli flakes
1 heaped tsp dried oregano
1⁄2 tbsp toasted sesame seeds (a mixture of black and white if you can get both)
1kg brassicas (such as broccoli and romanesco cauliflower)
Olive oil
250g Greek yogurt
2 tbsp tahini
Juice of 1 lemon
1⁄2 garlic clove
1⁄4 tsp sumac

1 Preheat oven to 200C/Fan 180C/ 400F. Place the saffron in a small bowl or teacup and cover with 2 tbsp of just-boiled water. Give it a stir, then leave to one side.
2 Using a pestle and mortar, bash together the chilli flakes, oregano, sesame seeds and 1 tsp of sea salt until you have a finer-textured salt.
3 Slice your veg up into a mixture of florets and slices, including the stalks, so that they are evenly sized, and spread them over a couple of roasting trays. Drizzle with olive oil and sprinkle all over with flavoured salt. Toss everything together, then spread out into one layer.
4 Pop into the oven for 25–30 mins, and roast until the veg are just cooked through but lovely and charred at the edges.
5 While the brassicas are in the oven, make the yogurt dressing. Spoon the yogurt and tahini into a mixing bowl and squeeze in the lemon juice; mix until smooth. Peel and finely grate in the garlic and season well. The saffron water should now be cool, and a vibrant gold colour. Pour the liquid – saffron threads and all – into the yogurt, and stir it through.
6 Spread the yogurt on your serving platter and, when the veg are ready, arrange them on top. Finish by sprinkling over the sumac, and serve. This is delicious served at room temperature, too, making it a great get-ahead side dish.

Turn to page 24 of March's The Simple Things for more from our Cookbook Club Gathering, including recipes for Herby puy lentils, greens and smoked mackerel, Roast harissa butter chicken with cracked wheat, Creamy rice pudding with sherry and rosemary poached prunes and Special mint tea. Recipes from Stirring Slowly by Georgina Hayden (Square Peg).