Cauliflower Cheese

1. Pop a large pan of salted water on the hob, cover with a lid and bring to the boil.

2. Trim the base off the cauliflower and slice off the leaves. Discard any woody leaves but keep the thinner, more tender ones. Slice the cauliflower stem and florets into bite-sized pieces. When the water in the pan is boiling, add the cauliflower chunks and leaves. Simmer for 6-8 mins till the cauli is just tender. Drain well and arrange the cauliflower in an ovenproof dish.

3. Wipe the pan clean, then set it on a medium heat. Add 50g butter and swirl to melt it. Add 50g plain flour and cook, stirring, for 2-3 mins till you have a smooth roux.

4. Slowly pour 700ml milk into the pan, whisking to combine it with the roux. When you have added all the milk, drop in 2 bay leaves. Bring the sauce slowly to a gentle simmer, then simmer for 5-8 mins till it has slightly thickened.

5. Meanwhile, coarsely grate the Cheddar. Warm your oven to 200°C/Fan 180°C/Gas 6.

6. Lift the bay leaves out of the white sauce. Stir in 2 tsp mustard and 3/4 of the cheese. Taste the sauce and add salt and pepper.

7. Pour the cheese sauce over the cauliflower. Top with the remaining Cheddar and dust over a pinch of the smoked paprika (use as much or as little as you like). Bake for 20-25 mins till golden brown and bubbling. Let it cool in the dish for 5 mins, then serve.