Cauliflower, cumin and turmeric fritters

SERVES 4

200-300g leftover cauliflower cheese (see recipe, below) sunflower oil, to fry

50g plain flour

½tsp ground turmeric

1tsp cumin seeds pinch of chilli flakes

1 egg, beaten

75ml sparkling water

food thermometer

Separate the cauliflower florets into small pieces and chill until needed.

In a deep pan, heat the oil to 180C or until a cube of bread browns in 30 seconds.

Mix the flour in a bowl with the spices, make a well in the centre, add the egg and start to mix, adding the sparkling water as you go. Continue to mix until you have a smooth, thick batter.

Dip the cauliflower into the batter, drop into the hot oil and fry for 1-2 minutes until golden.

Drain on kitchen paper, season and serve immediately.

Cauliflower cheese

SERVES 4-6

75g unsalted butter

50g plain flour

600ml whole milk

125g strong cheddar or a mix of any cheese, plus extra good splash of double cream grated nutmeg pinch of mustard powder 1 large cauliflower, broken into florets

45g fresh breadcrumbs Melt the butter in a pan, add the flour and cook over a medium heat for a couple of minutes.

Gradually add the milk, stirring, until you have a smooth, thick sauce. Add the cheese, cream, nutmeg and mustard powder and season well with salt and pepper.

Meanwhile, put the cauliflower in a steamer or pan of boiling water and cook for 3-4 minutes until just tender. Drain and tip into the pan of cheese sauce.

Heat the grill to medium-high. Tip the cauliflower cheese mixture into an ovenproof dish.

Mix the breadcrumbs with some more cheese and sprinkle over the top. Grill for 4-5 minutes until golden and bubbling then serve.