CAULIFLOWER CLAFOUTIS WITH HAM AND PARSLEY

‘For this quick supper dish, little florets of roasted cauliflower nestle in a light, Parmesan-seasoned batter, along with shreds of salty ham,’ says Hugh

This has to be the ultimate cookbook from Hugh Fearnley-whittingstall and his team. River Cottage A To Z: Our Favourite Ingredients & How To Cook Them is a glorious culinary encyclopedia, bolstered by simple, rustic recipes that imaginatively showcase ingredients. It’s as interesting a read as it is a practical cookery book.

Hands-on time 15min, plus resting. Cooking time about 30min. Serves 4

75g (3oz) plain flour 3 medium eggs 300ml (½ pint) whole milk 2tbsp chopped parsley, plus extra to sprinkle 50g (2oz) Parmesan, grated 2tbsp rapeseed oil 1 cauliflower (about 800g/1lb 12oz), cut into medium florets 50g (2oz) air-dried ham, torn into large shreds (or use leftover cooked ham or fried bacon)

1 Put the flour into a large bowl with a generous pinch of salt. Beat the eggs and milk thoroughly together, then gradually whisk into the flour to form a smooth batter. Stir in the chopped parsley and half the Parmesan. Leave to rest for 30min. 2 Preheat oven to 220°C (200°C fan) mark 7. Add rapeseed oil to a large roasting dish and place in the oven for a few minutes to heat up. 3 Add cauliflower florets to roasting dish; carefully shake them to coat in the oil, then season lightly – go sparingly with the salt as the ham will add more. 4 Add shredded ham to the cauliflower dish, then quickly pour in batter. Shake dish to distribute the batter evenly, then sprinkle over the remaining cheese. 5 Cook in oven for about 25min until puffed and golden. Serve immediately, sprinkled with parsley, and a green leafy salad on the side, if you like. PER SERVING 348cals, 22g protein, 19g fat (6g saturates), 22g carbs (7g total sugars), 5g fibre