Sunday May 24th, 2009

1 Cauliflower cut into florets
4oz mature cheddar cheese (grated)
2oz Parmesan cheese (grated)
4 oz Strong Lancashire cheese (grated)
1small onion (finely chopped)
˝ lb smoked bacon
1 cup walnuts
1 pint of milk
2oz butter
2 tablespoons plain flour

Place the cauliflower florets in a pan of slightly salted cold water and gradually bring to the boil. Leave it to simmer for ten minutes. Drain and allow it to stand.

Dry fry the bacon in a frying pan adding the walnuts and onion when it starts to become crispy. Remove from heat and allow them to colon a paper towel.

Put the butter in a heavy pan and melt it slowly on the hob. Gradually stir the plain flour into the melted butter. When the mixture becomes a thick paste add cold milk a little at a time stirring and smoothing it constantly*. When all the milk has been added add the Parmesan 3oz of the cheddar and 3oz of the Lancashire and stir in. Allow the cheese to melt and season with black pepper. When the sauce begins to boil turn of the heat**.

Cut the bacon into small pieces and break the walnuts. Add these and the onions to the sauce and stir well in.

Arrange the cauliflower florets in a fairly deep oven dish and pour the sauce over the top. Leave for a few minutes to let the sauce cover the cauliflower. Sprinkle the remaining cheese over the top. Place in a medium/high oven for twenty minutes or until the cheese begins to brown slightly. Serve with fresh brown bread and butter and fruity white wine.

* If lumps appear and refuse to leave use a hand blender or whisk.
** If the sauce doesn’t thicken mix a desert spoon of flour and butter together, drop it into the sauce and stir in. It may need more but the thicker the sauce is the better.
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