We’re continuing the brassica theme today with a hearty cauliflower cheese. Cauliflowers are grown year round here in the UK, with May being the end of the winter season, and even though the weather is slowly warming up there are still a few lingering chilly days where something more warming and substantial is required at dinner time.

I’d like to think that nowadays I’m quite an adventurous eater; as long as there’s no meat in it (maybe no liquorice or coffee either) I’ll give it a try. As a child, however, I was very fussy. Eggs, cheese, tomatoes, even broccoli - seen as one of the more “child friendly” vegetables - I did not want to eat any of it.

Ah, the humble sausage roll - stalwart of picnics and children’s parties alike. Growing up not eating meat (in the time before Greggs’ vegan sausage rolls) I always missed out on the crisp pastry and savoury filling that a good homemade sausage roll promises.