Cauliflower cheese with Camembert

Before baking, you can freeze this. Then defrost and bake it when you need it.

Serves 6 • Ready in 50mins

2 large cauliflower heads, broken into even-sized florets

100g butter

50g plain flour

1tsp dried English mustard powder pinch of cayenne pepper

500ml whole milk

100g Gruyère or mature Cheddar, grated

250g Camembert, thickly sliced

3tbsp dry white breadcrumbs

1 Heat the oven to 220C/Gas Mark 7. steam the cauliflower florets for 4-5mins or until just tender. allow to dry and cool while you make the cheese sauce.

2 Melt half the butter in a saucepan over a medium heat, then add the flour, mustard powder and cayenne pepper, stirring to make a thick paste. Cook for 2mins, stirring continuously. Remove from the heat and pour in a little milk, stirring until the mixture looks smooth but very thick. Put back on the heat and gradually add all the milk, stirring constantly until smooth. bring to the boil and simmer, stirring, for 3-4mins or until thickened.

3 Remove the pan from the heat, crumble in the Gruyère or Cheddar and stir until melted. arrange the florets in a buttered baking dish, then pour over the sauce, top with the Camembert and breadcrumbs, and dot on the remaining butter. bake for 30mins until bubbling and golden on top. Per serving: Cals 493, Fat 32g, Sat fat 20g, Carbs 24g