It’s hot outside today, so this is not the best dish to serve for a late summer supper.
It is however a family staple that we all love.
It’s quick to prepare and served out of one dish.
If you are feeling particularly organised you can place it in individual oven proof serving dishes so you can cut down on the washing up.
Never works chez Haddock, because everyone wants seconds.
Anyway, here’s the recipe.
500 ML MILK
THREE MEDIUM SWEET POTATOES.
ONE GOOD SIZED CAULIFLOWER.
SALT AND WHITE PEPPER TO TASTE
A TEASPOON OF MUSTARD OF YOUR CHOICE – WHOLEGRAIN IS GOOD FOR THIS
A FEW GRATINGS FROM A NUTMEG
A FEW HANDFULS OF HAND GRATED FRESH BREADCRUMBS.
1. Prick sweet potatoes and place in an oven on a tray (Heat 200 degrees c)
2. Bake until a knife goes through them easily – approx 40 mins.
3. Meanwhile, prepare the cauliflower into small florets, and cook in a small amount of salted water (no need to cover completely).
4. Cook until you think it’s done – some like it quite hard, some prefer it softer – either way, don’t let it turn into a mush, as the flavour will disappear.
5. While the vegetables are cooking, prepare the cheese sauce, using the milk, flour, butter, seasoning, mustard and nutmeg.. Keep warm to one side. ( Novice cooks: Get Delia out of the bookshelf)
6. When the potatoes are done, take them from the oven and carefully slit them open and scoop out the flesh into a bowl.
7. Drain cooked cauliflower into a colander.
8. In a large oven proof dish place the sweet potato down the centre, and then arrange the cauliflower florets around it on both sides.
9. Pour over the sauce and sprinkle over the cheese and breadcrumbs.
10. Bake in the oven at 200 degrees c for 20 minutes – turn the dish once if your oven is a bit one sided on the temperature front.
Serve the dish as it is.A complete meal in itself. Comfort food at its best.