Serves 6 Prep time 35 mins

A twist on an all time classic. This cauliflower cheese recipe uses butternut squash and smoked garlic to turn it into a great meat-free meal all in itself. Use a veggie alternative to Parmesan to make this a 100% vegetarian meal. This was from Charlie, the chef in our own restaurant, and was a huge hit.

INGREDIENTS

• 1 large cauliflower, broken into florets
• 1 large butternut squash peeled, deseeded cut into chunks
• 1 pint single cream
• 1 tsp English mustard
• 100g dry Parmesan and 300g mature cheddar, grated (use vegetarian alternative to Parmesan if you wish)
• 1 bulb smoked garlic, finely diced

METHOD

1. Roast squash in oven until golden and boil cauliflower until just soft.
2. In a heavy based pan bring single cream to the boil adding a teaspoon of English mustard (or to taste), garlic and most of the Parmesan and cheddar, simmer gently.
3. Mix 1 tbsp of cornflour with 4 tbsp of cold water, add to sauce, and season to taste.
4. Stir through cauliflower and squash.
5. Sprinkle over remaining cheese, place under hot grill until golden.
6. Serve with rocket, Isle of Wight tomatoes.