CAULIFLOWER FRITTERS WITH GORGONZOLA BESCIAMELLA

SERVES 6 AS A STARTER

Sunflower oil, to deep-fry 1 cauliflower, cut into florets, a few outer leaves reserved, blanched, refreshed 1/ 2 bunch flat-leaf parsley, leaves picked 1 radicchio, cut into thin wedges

GORGONZOLA BESCIAMELLA

4 cups (1L) milk 1 onion, quartered 4 garlic cloves, halved 50g unsalted butter

1/ 3 cup (50g) plain flour 100g gorgonzola dolce (substitute other blue cheese), crumbled, plus extra thinly sliced to serve

BATTER

1 cup (150g) self-raising flour, sifted 1 tbs cornflour, sifted

1/ 2 tsp bicarbonate of soda, sifted 325ml sparkling water, chilled

For the besciamella, place milk, onion and garlic in a saucepan over medium-high heat and bring to just below the boil. Remove from heat and set aside for 15 minutes to infuse. Melt butter in a separate saucepan over medium-low heat. Add flour and cook, stirring, for 2 minutes or until thickened. Strain infused milk through a sieve into a jug, discarding solids. Gradually whisk hot milk into butter mixture until smooth. Reduce heat to low and cook, stirring constantly, for 3 minutes or until thickened, then stir through crumbled gorgonzola. Cover surface directly with plastic wrap and set aside.

For the batter, combine flour, cornflour and bicarb in a bowl. Gradually whisk in sparkling water until just combined.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, dip cauliflower and leaves in batter, shaking off excess, and deep-fry, turning halfway, for 90 seconds or until golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining florets and leaves. Carefully deep-fry parsley (stand back; it will spit) for 2 seconds to crisp, then remove with a slotted spoon and drain on paper towel.

Place bechamel in a serving bowl, arrange cauliflower and radicchio on a serving platter and scatter with crisp parsley. Serve with extra gorgonzola.