This pie is another one of my what-to-eat meals? Cauliflower cheese is always a favourite, but it also makes a wonderfully, comforting pie. I made a simple shortcrust pastry which really does make all the difference to the end result.

Serves 8

Ingredients

pastry

225g flour, extra for dusting

100g butter, cold and diced

Pinch salt

Iced water

Filling

75g butter

75g flour

1 litre milk

1 tsp mustard

120g tasty cheddar, grated

20g parmesan cheese

Salt and cracked white pepper

1 egg, for glazing

Method

Begin by making the pastry. Put the flour into a large bowl, add the diced butter and salt and rub the butter through the flour with your fingertips until coarse breadcrumb texture.  Tablespoon by tablespoon add the iced cold water and mixing the dough between each addition until the dough comes together in a ball. 

Turn out onto your bench and briefly bring it all together, wrap in plastic wrap and chill in the fridge for 30 minutes.

To make the filling.  Melt the butter in a large, heavy based pot, add the flour and mix well. Cook out for a few minutes over a moderate heat.  Gradually stir in the milk so that you get a thick, lump-free glossy sauce. Turn down the heat to a gentle simmer.

Cut up the cauliflower, outside leaves and stalk into medium sized pieces.  Add it all to the sauce, along with the mustard and lightly season with salt and pepper.  Cover with a lid and cook gently, stirring occasionally until the cauliflower is tender.

Add all the cheese and stir to melt through.

Pour into a deep sided oven dish and allow to cool, while you roll the dough.

Preheat the oven to 200C

Lightly dust your work bench with a little flour and roll the pastry to fit your oven dish. 

Beat your egg and lightly egg the inside rim of your dish.  Lay over the pastry and press it firmly onto the egg. Trim off any excess pastry.  Glaze with remaining egg, piece a couple of holes into the lid of the pastry.

Bake for 30 minutes or until the pastry is golden and crisp.

Enjoy.