Spanish mince & cauliflower cheese

SERVES 6

FOR THE BEEF

2tbsp olive oil

1 large onion, finely sliced

200g smoked chorizo, finely sliced

½tsp smoked paprika

3 garlic cloves, peeled and sliced Juice of ½ lemon

500ml beef stock

500g minced beef

1 x 400g can chickpeas, drained

Small handful of fresh parsley, roughly chopped

FOR THE CAULIFLOWER

1kg mixed broccoli and cauliflower florets

50g unsalted butter

50g plain flour

600ml whole milk

400g Manchego cheese, coarsely grated

1 Set a large pan or flameproof casserole over a medium heat and pour in the oil. Once it’s hot, add the onion and chorizo, and cook until the onion is soft. Add the smoked paprika and garlic, and fry for a minute, then add the lemon juice, beef stock, mince and chickpeas.

2 Bring the mixture to the boil, then reduce to a simmer and cook for 1 hour, uncovered.

After this time, turn off the heat then stir in the parsley, and salt and pepper to taste. Set aside.

3 Preheat the oven to 200°C/180°C fan/gas 6.

4 Arrange the florets on a baking tray and roast for 25-30min, until slightly dry and charred.

5 Meanwhile, heat a pan over a high heat and add the butter. As soon as it melts, add the flour and stir in to form a paste. Pour over the milk, a little at a time, stirring well after each addition to ensure no lumps form. When all the milk is added, let the mixture come to the boil – don’t stop stirring – then add the cheese and reduce heat to low. Allow the cheese to melt into the sauce.

6 Place the roasted florets in a bowl and stir in the sauce. Transfer the minced beef to a medium-sized baking dish and top with the cauliflower cheese. Bake for 50-60min, until the top is golden brown.