It’s British Food Fortnight and we’re celebrating with some delicious British-inspired recipes. Cauliflower cheese is a British classic, and adding it’s flavours to a homemade quiche makes for a delicious dinner. Pick up some Croome Cuisine Worcestershire Sauce and Shallot Cheese to add a extra dimension to the savoury flavour of this dish. Serve alongside potatoes and a crisp side salad.

Serves: 6

Ready in: 50 minutes

Ingredients

For the pastry:

250g plain flour

125g chilled butter

1-3 tbsp water

Pinch of salt

For the filling:

1 small cauliflower, broken into small florets

3 large eggs

280ml double cream

175g cheese, finely grated (combine traditional Cheddar with some Croome Cuisine Worcestershire Sauce and Shallots flavoured Cheddar)

Method

1. To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Add in 2tbsp cold water gradually until the mixture forms a dough. Add extra water gradually if necessary. Pat into a thick disc, wrap in cling film and chill for at least half an hour.
2. Return the pastry to a cool room temperature. Roll out as thinly as you can and use it to line a 23cm round tart tin with a removable base. Trim off any overhang, then chill the unbaked pastry case for an additional 30 mins.
3. Meanwhile, preheat the oven to fan 190C. Line the pastry with greaseproof paper and weigh it down with baking beans or dried rice/lentils, then bake for 15 minutes. Remove the greaseproof paper and baking beans and cook for another 5-8 minutes until the pastry has lost all rawness but is still pale golden.
4. Cook the cauliflower for 5 minutes in boiling water, then drain well and leave to cool.
5. Whisk together the eggs and cream, then stir through the cheese adding black pepper and a little salt. Spread the cauliflower florets evenly over the pastry base, then pour the egg mixture over the top. Bake for 30 minutes or until the pastry is golden and the filling is set.