200gm Wholegrain Freekeh
2 x onions fine chopped
4 cloves garlic fine chopped
2 large free-range pork sausage
2.5 cups goose stock (or chicken)
1/2 cup curly parsley fine chopped
1/2 cup almonds
1 x large cauliflower
1 x tsp cumin seeds
1 x tsp hot chilli powder
Pink Lake Salt Extra Virgin Olive Oil (Mount Zero Organic) Black Pepper Knob of full fat butter 50g Greek Yogurt Sumac