Serves: 6

75 g butter

175 g plain wholemeal flour

2-3 tbsp lemon juice

1 cauliflower, trimmed and broken into florets

25 g butter

25 g plain flour

300 ml milk

142 ml carton soured cream

75 g button mushrooms, sliced

salt and freshly ground black pepper

1. Preheat the oven 200°C, 400°F, Gas Mark 6.

2. Rub the butter into the flour, until the mixture resembles breadcrumbs, then add sufficient lemon juice to bind.

3. Roll out on a lightly floured surface and use to line a 23 cm flan ring. Chill for 30 minutes.

4. Bake blind in the preheated oven for 10-15 minutes, until golden. Cook the cauliflower in boiling water for 5 minutes or until just tender. Drain.

5. Melt the butter and stir in the plain flour. Cook for 1 minute, then gradually stir in the milk and cook for 1-2 minutes, until thickened and smooth.

6. Stir in the cream, mushrooms and seasoning to taste.

7. Arrange the cauliflower in the flan case and pour the sauce over the top. Return to the oven for 10 minutes before serving.