Serves 6 - 8

This cauliflower loaf makes a posh accompaniment to roast meat, and the leftovers are good cold, as a cauliflower pate. Otherwise you could dip slices in seasoned flour, then beaten egg, then breadcrumbs, and shallow fry them in a mixture of butter and olive oil. Add tomato sauce — ready-made passata is fine — and a salad, and you've got supper.

1 large cauliflower, broken into florets

450 g (1 lb) floury potatoes, peeled and cooked

40 g (1 1/2 oz) butter

good pinch of cayenne pepper

4 eggs

110 g (4 oz) strong Cheddar or Gruyere cheese, grated

salt and pepper

1. Cook the cauliflower florets for 12 - 15 minutes in boiling water until tender.

2. Drain and mash to a puree along with the potatoes, butter, cayenne pepper and plenty of salt and pepper.

3. Add the eggs, one at a time, beating well after each.

4. Stir in three-quarters of the cheese and spoon the mixture into a well-greased 900 g (2 lb) loaf tin.

5. Cover with foil and place in a roasting tin.

6. Pour in hot water to come a third of the way up the loaf tin.

7. Cook for 1 hour at Gas 4 (180°C) 350°F.

8. Remove from the oven and turn out on to a serving plate. Sprinkle the rest of the cheese on top and return to the oven for 5 minutes until the cheese has melted.