Soup

Cauliflower soup with toasted cheese and bacon sandwiches
1. 

4 shallots, chopped
butter
500g cauliflower florets
1 floury potato, cut into small pieces
750ml chicken or vegetable stock
200ml whole milk
Half tsp grated nutmeg, plus extra to serve
1 bay leaf
50ml double cream

Gently fry the shallots in a large saucepan in the butter until softened but not coloured. Add the cauliflower, potato and plenty of seasoning, cover and cook over a low heat for about 5 mins, stirring occasionally. Pour in the stock and bring to the boil, then pour in the milk and add the nutmeg, bay leaf and simmer until the vegetables are soft. Discard the bay, then blend in batches until smooth. Pour into a saucepan, add the cream and gently reheat. Ladle the soup into bowls, sprinkle with nutmeg.

On the side, grill 6 rashers of smoked back or streaky bacon until crisp, and grill 6 slices of good bread on one side. Lay the bacon on the ungrilled side of the bread, sprinkle with grated cheddar and grill until bubbling and golden. Add spinach leaves, cut each in half and fold over to make 6 small sandwiches.

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