Step 1

For the dressing, place all ingredients in a small food processor and whiz until smooth. Season and set aside.

Step 2

For jamon crumb, heat oil in a fry pan over medium heat. Add jamon and cook for 1-2 minutes until crisp.

Step 3

Add bread and cook for 2-3 minutes until golden and crisp. Cool slightly.

Step 4

Transfer to a food processor and whiz to fine crumbs. Combine in a bowl with coriander, then set aside.

Step 5

Combine half the cauliflower in a saucepan with stock, cream and curry powder.

Step 6

Bring to a simmer over medium heat, reduce heat to low, season and cover with a lid. Cook for 15-20 minutes until tender. Cool slightly, transfer to a blender with 50g butter and whiz to a smooth puree.

Step 7

Season. Cover and keep warm. Meanwhile, place the remaining cauliflower in a food processor. Pulse until it resembles breadcrumbs. Heat 2 tbs olive oil in a fry pan over medium heat. Cook cauliflower and cumin, stirring, for 4-5 minutes until golden and tender. Season, then set aside and keep warm.

Step 8

Heat remaining 50g butter and 1 tbs olive oil in a large frypan over high heat. Add bugs and cook for 1-2 minutes each side until just cooked through.

Step 9

To serve, divide cauliflower puree, bugs and jamon among 4 plates, scatter over cauliflower ’couscous’ and jamon crumb, drizzle with dressing and garnish with coriander and baby celery leaves, if using.