Cauliflower cheese is a quintessentially traditional British food. It appears throughout British food in various guises; an essential side dish at Sunday lunch, a delicious filling for a baked potato and sometimes, even encased in pastry as a pasty or quiche.

Making Cauliflower Cheese is so quick and makes the most of cauliflowers which are not only cheap but available almost year round.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 6 as a side dish

Ingredients:

• 1 medium cauliflower (approx 1lb/450g)
• 2 oz/ 55g butter
• 2 oz/ 55g all purpose/plain flour
• 1 level tsp mustard powder (optional)
• Large pinch salt
• 1 pint / 460 ml milk
• 50g cheddar cheese or similar, grated plus extra for sprinkling on top
• Freshly ground pepper

Preparation:

Serves 6 as a side dish

• Heat the oven to 395F/200C/Gas 7
• Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool.
• Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder and continue stirring for 2 minutes.
• Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes) If the sauce is very thick add a little more milk, the sauce should be thick but still runny. Add the grated cheese and stir until melted. Remove from the heat.
• Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces. Place the florets in a baking dish large enough to hold all the florets in one layer.
• Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper.
• Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.

Part of the staple diet in many regions of the world, potatoes are used in many different dishes. The Potato has a wide selection of different recipes using the potato here is just one to try on your Specials Board.

recipe with cheddar cheese and sour cream, along with red and green bell pepper, ham, and other ingredients.

Ingredients:

• 6 large russet baking potatoes
• 1 tablespoon butter
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 4 ounces cooked ham, chopped
• 1 1/2 cups shredded Cheddar cheese, divided
• 2 tablespoons milk
• 2 tablespoons sour cream

Preparation:

Pierce potatoes several times with a fork. Bake in Microwave, until tender.

In a large skillet, melt butter over medium heat. Sauté bell pepper, onion, and ham until tender, about 5 minutes.

Remove baked potatoes from Microwave Remove a thin slice from top of each potato; scoop pulp out into a bowl without disturbing potato skins. Set skins aside. Mash potato pulp; stir in 1 cup of the shredded cheese. Stir in milk, sour cream, and sautéed vegetable mixture. Spoon potato mixture into the potato skins. Place filled potato skins on a baking sheet. Sprinkle with remaining shredded cheese. Microwave again until hot and cheese is melted.
Serves 6.

Blanch and Freeze Broccoli

Heat a large pot of salted water to a boil Add a little lemon juice.

In a large bowl, fill with half ice and water.

Cut up the Broccoli while you wait for the water to boil into small florets. , add to boiling water and cook for 1 to 1 1/2 minutes, only until they're slightly cooked through.

To test, remove a piece with a slotted spoon, dip it into the ice bath to cool, and eat it. If the test is good then scoop out vegetables quickly and immediately and submerse in the ice bath.

Keep them in the ice bath until they've cooled.

Remove in small amounts shake well to remove all excess water from florets as this will expand during freezing and when defrosted turn all florets to mush! When all excess water has been shaken off portion into plastic bags and freeze.