CAULIFLOWER CHEESE & MUSTARD SOUP WITH GRUFFINS

This is simple comfort food. Put the unused cauliflower half in a bag in the fridge and use for tomorrow night’s supper. I love cooking with Gruyère – fruity and nutty at the same time – but the recipe also works with Cheddar or blue cheese. Gruffins (as we call Gruyère-topped muffins in our household) turn this into a tasty meal.

Preparation 15-20 minutes Cooking 10-15 minutes Serves 2 ½ SMALL CAULIFLOWER (ABOUT 375G)

1 SMALL ONION, CHOPPED

200ML STOCK, CIDER OR WATER

100ML MILK, PLUS A LITTLE EXTRA IF NECESSARY 25G BUTTER

2 BAY LEAVES

2 TSP DIJON MUSTARD

A LITTLE FRESHLY GRATED NUTMEG

PINCH OF CAYENNE PEPPER

3 TBSP DRY SHERRY

50G GRATED GRUYÈRE, OR MATURE CHEDDAR FOR THE GRUFFINS (OPTIONAL)

1 ENGLISH MUFFIN

A LITTLE BUTTER

A LITTLE WHOLEGRAIN MUSTARD

35G GRATED GRUYÈRE