Grilled hispi, Turkish cauliflower and coconut kale: Yotam Ottolenghi’s brassica recipes

September’s a month that always feels a bit like a new term, whether or not you’re packing the kids back to school. Memories of school carry, for many, the not-always-sweet smell of overcooked cabbage, but that can be easily set right. Cabbage is just one member of the brassica family whose leaves, flowers, stems and roots can all be eaten – think broccoli, brussels sprouts, cauliflower, kale, hispi … The solution to that familiar school corridor smell is not to overcook it and to balance it with something creamy (such as yoghurt) or sweet (such as coconut). So there we go: the first lesson of the new term and, I hope, some delicious recipes to set everyone on their September way.Roast cauliflower with yoghurt and spicy red pepper sauce (pictured top)Red pepper paste is essential to Turkish cuisine, and regularly puts in an appearance in dolmas, bulgur dishes and all sorts of dips. You can buy it in most Middle Eastern shops or online, but don’t worry if you can’t find any: use tomato...