In between trips to town this weekend for cricket and rural fire service training for my son, I managed to squeeze in some time in the yard. Just enough time to pick a cauliflower that was begging to be used. I wanted a quick dinner so I decided to make a version of Cauliflower Cheese similar to that made by Tim Maddams on the River Cottage series.
It was tasty and simple, just cauliflower cooked in milk with a bay leaf and then blended when tender to make a cauliflower sauce for the crumbed and fried cheese. Not something that you would eat everyday but nice for a treat when you have too much cheese or too much cauliflower.
Camembert in brine
I used Camembert cheese but unfortunately my four camemberts still have a couple of weeks to go before they will be ready to eat.