In season for SPRING

CAULIFLOWER AND KALE CHEESE

PER SERVING 465 cals, 23g fat, 14g sat fat, 42g carbs

The ultimate cosy comfort food – delicious on its own with crusty bread or served as a side dish with roast chicken or grilled chops.

SERVES 4

✣1 cauliflower, cut into florets
✣100g (3½oz) cavolo nero or curly kale, stems removed and leaves torn
✣45g (1½oz) unsalted butter
✣100g (3½oz) soft white breadcrumbs
✣1 onion, finely chopped
✣3 bay leaves
✣50g (1¾oz) plain flour
✣500ml (16fl oz) whole milk
✣2tsp wholegrain mustard
✣100g (3½oz) Cheddar cheese, grated

1 Heat the oven to 180C/ Gas 4. Bring a pan of salted water to the boil and add the cauliflower. Cook for 3 mins, then add the kale and cook for a further 2 mins until just tender. Drain and set aside.

2 Meanwhile, in a separate pan, melt the butter and use a little to grease the sides and base of an ovenproof dish.