ROAST CAULIFLOWER CHEESE WITH CORIANDER

Roasted cauli with melted camembert: the essence of cauliflower cheese without the floury sauce. SERVES 4 1 x 250g camembert in its wooden box 500g small (2cm-3cm) cauliflower florets 1 red onion, peeled, halved and sliced across 3 tbsp good olive oil 1 tbsp lemon juice sea salt 1 heaped tsp coriander seeds, coarsely ground 2 large handfuls rocket or watercress

Preheat the oven to 210C/190C fan/gas 6½. To prepare the camembert for baking, remove any waxed paper around the cheese, place it back in its box, pop on the lid and tie a piece of string around the sides to secure it.

Arrange the cauliflower in a single layer in a large roasting tin, then mix in the onion, separating out the strands. Drizzle over the olive oil and lemon juice and stir to coat, then season with salt and scatter over the coriander seeds. Roast the cauliflower for 15 minutes then give it a stir, return to the oven and place the boxed camembert alongside. Continue cooking for 15-20 minutes more, or until the cauliflower is golden at the edges and the cheese is melting (at this temperature, it might start oozing from the box a little).

Transfer the cauliflower to serving plates or a platter. Take the camembert to the table and remove the wooden lid. Using a spoon, carefully peel back the surface rind of the cheese. Drizzle the molten cheese over the cauliflower and serve with rocket or watercress on the side.