Friday: Cauliflower, potato and chorizo cheese
400g baby potatoes, sliced into 1cm-thick slices
1 cauliflower, broken into large florets
400ml semi-skimmed milk
1 vegetable stock cube, made up to 400ml
50g plain flour
140g extra-mature Cheddar, grated
½ hot dog roll, blitzed into crumbs
1 tsp olive oil
8 spicy chorizo slices
For the beans
220g green beans
2 tsp olive oil
2 garlic cloves, sliced
1 lemon, zested, ½ juiced
10g fresh basil, leaves picked
1. Boil the potato slices in a large pan for 8 mins, then add the cauliflower and cook for another 4-5 mins. Drain, then tip into an ovenproof dish.
2. Meanwhile, put the milk and stock in a pan and whisk in the fl our. Bring to a simmer, whisking continuously, until thickened. Reduce the heat and simmer for 2 mins. Remove from the heat and stir through most of the Cheddar. Preheat the oven to gas 7, 220°C, fan 200°C.
3. Pour the cheesy sauce over the potatoes and cauliflower. Toss the breadcrumbs with the oil, then scatter over the bake with the remaining cheese and chorizo slices. Bake for 15-20 mins until golden and the chorizo is crisp.
4. Meanwhile, cook the beans for 1-2 mins; drain well. Heat the oil in a frying pan over a medium heat and fry the garlic for 1-2 mins. Remove from the heat and add the beans, lemon zest and juice, and the basil leaves. Serve with the cauliflower, potato and chorizo cheese.