Cauliflower Cheese

Cauliflower cheese is a favourite of the British Sunday lunch: soft cauliflower florets under a creamy, bubbling cheddar sauce.

1. Break the cauliflower into florets and cook it in salted water for 5-6 minutes – it should stay firm to the bite, as it softens further in the oven.

2. Drain it and let it dry off thoroughly; wet florets would thin the sauce.

3. Melt the butter, stir the flour into it and fry, stirring, for 1-2 minutes, then gradually add the milk and, stirring constantly, cook a thick, smooth béchamel.

4. Off the heat, stir in two-thirds of the grated cheddar, the English mustard and the nutmeg, and season with salt and pepper.

5. Put the cauliflower into an ovenproof dish and pour over the cheese sauce.

6. Sprinkle over the remaining cheese and the breadcrumbs, then bake at 200 °C for 20-25 minutes, until the top is bubbling and golden.

Tip: Drain the cauliflower well, or the sauce thins; for a crisp cheesy top you can even put it under the grill for a few minutes at the end.