Prepare the cauli^ Preheat your oven to 200°C/Fan 180°C/Gas 6. Slice the leaves off the cauliflower and set them aside. Chop the cauli into bite-size pieces, florets and stalk, and spread them out on a baking tray. Drizzle with 1 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat in the seasoning, then slide into the oven and roast for 30-35 mins. When the cauli is golden brown and lightly charred, take it out of the oven and set aside, loosely covered with foil to keep warm.

Start the risotto^ While the cauli roasts, rinse and finely slcie the cauliflower leaves. Trim the roots and top 3cm off the leeks, then halve them and rinse out any grit. Finely slice the leeks. Trim the dry tips off the celery, then finely slice it.

Set a large pan on a medium heat and add 1 tbsp olive oil. Add the chopped veg and season with a pinch of salt and pepper. Pop a lid on the pan and fry the veg, stirring, for 8-10 mins till the veg are glossy and lightly browned. If they brown too quickly, turn the heat down and add a few tbsp water.

Meanwhile, peel and grate or crush the garlic. Finely chop the parsley leaves and stalks. Fill and boil your kettle. Crumble the stock cube into a measuring jug and add the mustard. Pour in 1.25 ltrs boiling water and stir to dissolve the stock cube.

Add the rice^ Add the garlic and half the parsley to the pan. Tip the risotto rice into the pan with the veg. Cook and stir for 5 mins, till the rice starts to look glossy. Turn the heat down to medium-low. Add around 150ml of the vegetable stock and then gently simmer, stirring once or twice, till the stock has been absorbed. Repeat till you have around 100ml stock left. This should take around 35-40 mins.

Finish the risotto^ While the rice cooks, coarsely grate the cheddar. When you have 150ml stock left to add, add half the cheddar and all the mascarpone to the pan. Pour in the last of the stock and cook, stirring, for 4-5 mins. The risotto should be tender and not too dry.

Stir half the roast cauliflower into the risotto. Taste the risotto and add a pinch more salt and pepper if you think it needs it. Spoon the risotto into warm bowls and top with the remaining cauliflower, cheddar and parsley to serve.