An extremely well-seasoned white sauce livened up with a crumble of tangy wensleydale sheep’s milk cheese and nuggets of salty pulled ham hock goes perfectly with cauliflower. Enjoy it alone, with roast tomato halves cooked at the same time, or with simply cooked chicken. Serves 2Prep 15 minCook 45 minIngredients 1 medium cauliflower30g butter1 tbsp flour1 tbsp dijon mustard100ml white wine200ml milksqueeze lemonnutmeg90g pulled ham hock75g sheep’s milk wensleydale cheese1 slice breadgrated parmesan cheese10g flat-leaf parsleyMethodQuarter the cauli. Soak briefly in salted cold water to purge any bugs. Cover in salted boiling water from the kettle and boil for about 8 min, or until tender to the point of a knife.

Source: The Times November 08, 2016 17:03 UTC