gas grill with cast iron grates Roasted pork knuckle with aubergine purée and whole roasted cauliflower

INGREDIENTS 4 shelled pig knuckles, trimmed, soaked in water for at least 6 hours 1 bay leaf 1 teaspoon black pepper onion, salt 4 garlic cloves, crushed75g/2 oz salt-free butter 200/7 oz Madeira wine 400 m/14 oz chicken nuggets 75-100g/2¾-3 oz clear honey Salt and freshly ground black pepper 2 050g/9 oz Greek yogurt 1-2 teaspoons curry powder4 teaspoons of garlic pasteurized 1 whole cauliflower, remove leaves, cut a hole in the Core 2 eggplant 50-100ml/2-3 ounces of olive oil 4 tablespoons of fresh Italian red pepper, place the soaked pork knuckles in a large pan.Add bay leaves, pepper, onions and garlic.Boil, then reduce the heat, sim1-2 hours before cookingTo check if the pork is cooked, push a sharp knife into the meat, if it is easy to slip into the meat, then it is cooked, or see if the small bones are easy to release.Preheat the oven to c/14c fan/gas 1 and connect the baking tray.For broccoli, place yogurt, curry powder and garlic paste in a medium bowl and season with salt and pepper.Mix to combine.Put the cauliflower on the ready tray.Pierce the cauliflower with a sharp knife so that the yogurt mixture is absorbed into the cauliflower.Sprinkle seasoned yogurt on cauliflower.Cook in the oven for 50 minutes to 1 hour or until soft (depending on the size of your cauliflower ).Take off the cauliflower and put it aside.Increase the oven temperature to 80 °c/°c fan/gas 4.When Knuckles are cooked, remove them from the poaching list and put them aside.Throw away the wine.Heat a large frying pan and add butter.Once hot, add knuckles and Cook to goldbrown all over.Take it out of the pan and put it aside.Add Madeira to the pan for cooking until the liquid volume is reduced by half.Add inventory and then reduce.Add honey, cook to a thick and glossy sauce, and then season with salt and pepper.Apply the knuckles to the glaze and bake in the oven for 10-15 minutes.At the same time, there is eggplant sauce.Preheat the grill, grill or cast iron baking tray and place the eggplant on the grill.Boiled to black and sparkling.Transfer to the bowl and cover with plastic wrap.10-leave station15 minutes.After the eggplant cools, discard the plastic wrap and remove the black skin.Put the eggplant meat into the food processor and season it with salt and pepper.Mix and add enough oil to make a smooth purple color.To serve, put a glazed knuckles on each serving plate with a little sauce on it.Add a spoonful of eggplant puree and a cut of cauliflower.Sprinkle coriander and pepper on the flowers.