We’ll actually it’s Jamie’s really, but I love it so much I have adopted it in to my repertoire x I’ve been making it so much lately as it’s great in this cold weather with a nice bit of toasted Ciabatta lashed in butter x
2 cloves of garlic
50 g unsalted butter
50 g plain flour
500 ml semi-skimmed milk
500 g fresh or frozen broccoli
75 g mature cheddar cheese
1 kg fresh or frozen cauliflower
2 slices of ciabatta or stale bread
2 sprigs of fresh thyme
25 g flaked almonds
Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.
Bake for 1 hour, or until golden and cooked through, then enjoy!
Yesterday I came across peas in their shells in the Supermarket and just knew I had to try a pea soup out!! For the last 4 or 5 years I have grown my own peas in my garden along with many other vegetables and I’ve really been missing harvesting them all this year since I lost my garden!!
But shelling all the peas for this recipe gave me a similar pleasure to what I am used too!! And it was a really quick and easy recipe to make after the shelling was done x
2 tablespoons butter
2 tablespoons olive oil
2 shallots, finely chopped
1 medium leek, white and light-green parts, thinly sliced
4 cups chicken stock
3 cups shelled peas
3 mint leaves
1/2 cup heavy cream
coarse sea salt
freshly ground black pepper
chives for garnish
Heat the butter and oil in a large pan over a medium-low heat. Add shallots and leek. Cook until translucent and soft but not brown, about 10 minutes.
Add chicken stock and bring to the boil. Add peas and cook until tender but still green, about 5 to 7 minutes. Add mint.
Using a blender, purée the soup in batches until silky smooth. Push through a fine-mesh sieve over a pan. Return to heat and warm.
Stir in cream and season with salt and pepper. Serve hot or cold. Garnish with chopped chives.