TODAY’S RECIPE: Cauliflower cheese & spinach pasta bakes

SATISFYING supper prepared in a slow cooker. SERVES: 6

Ingredients

50g melted butter, plus 1 tbsp 50g plain flour 700ml milk 1 tsp Dijon mustard 100g extra mature Cheddar, grated 25–50g blue cheese 1kg cauliflower (2 medium ones), cut into florets 250g penne 4 handfuls spinach leaves

300g tomato pasta sauce

25g toasted pine nuts

Method

1 Heat the slow cooker if necessary. Stir together the butter and flour in the slow cooker pot, then gradually whisk in the milk and mustard. Stir in most of the Cheddar, half of the blue cheese, the nutmeg and the cauliflower with some seasoning.

2 Cover and cook on high for 1 hour until the cauliflower is almost tender. Add the pasta, mixing well so that it is covered by the sauce (add a splash more milk if you need to), and cook for a further 30 minutes to one hour until the pasta is cooked.

3 Heat grill to high. Stir through the spinach to wilt, then spoon half into an ovenproof dish or six individual dishes. Dollop the tomato sauce over the top, then spoon the rest of the cauliflower pasta mixture over the tomato sauce. Scatter with the remaining cheeses and the nuts, and grill for a couple of minutes until golden. This hearty dish is good served with salad or garlic bread.