Pigs in blankets cauliflower cheese

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Cut the cauliflower into large florets, then roughly chop the leaves and stalk. Tip everything into a roasting tin or shallow casserole dish. Drizzle over the oil, season lightly, scatter over the parmesan and toss to combine. Roast for 20-25 mins until the cauliflower florets have started to soften and caramelise around the edges.

• step 2

  Meanwhile, make the cheese sauce. Melt the butter in a saucepan over a medium heat, then stir in the flour and cook for 2-3 mins until the mixture is sandy in texture. Slowly whisk in the milk until the mixture is smooth, then simmer for 5-6 mins, stirring often until it’s thick enough to coat the back of a spoon. Stir in the mustard, two-thirds of the cheddar, the nutmeg and cayenne. Season with plenty of black pepper and a little salt, if needed.

• step 3

  Wrap a bacon rasher around each chipolata. Pour the cheese sauce over the roasted cauliflower, then gently stir so the sauce runs into any gaps and completely coats the cauliflower. Scatter over the rest of the cheddar, then arrange the pigs in blankets in an even layer on top.

• step 4

  Roast for 30-35 mins until the pigs in blankets are cooked through and golden, and the cauliflower cheese is bubbling at the edges. Leave to stand for 5 mins before serving with a grinding of black pepper.