CAULIFLOWER CUSTARD RECIPES

1. Preheat the oven to 160°C (315°F/Gas 2–3). Grease four 170 ml (51½ fl oz/? cup) ceramic moulds with butter and transfer to a baking dish.

2. Combine the cream, milk and bay leaves in a small saucepan and bring just to the boil. Remove from the heat, stir in the parmesan, then cool to room temperature. Whisk the whole eggs and yolks together in a bowl, then stir into the cream mixture to combine well. Season with salt to taste, then pour into the prepared moulds. Pour boiling water into the baking dish to come two-thirds up the sides of the moulds, then cover the moulds with foil. Bake for 30–35 minutes or until just firm to the touch. Remove the moulds from the water bath and set aside to cool to room temperature.

3. To make the roast cauliflower and bacon salad, increase oven temperature to 200°C (400°F/Gas 6). Toss the cauliflower in the oil and spread in a single layer in a roasting pan. Roast for 20–25 minutes or until tender and golden. Transfer to a bowl. Meanwhile, heat a non-stick frying pan over medium heat, add the bacon and cook, stirring, for 5–6 minutes or until crisp. Remove from the pan and drain on paper towel. Add the walnuts to the pan and cook for 2–3 minutes, tossing often, or until lightly toasted. Add the bacon, walnuts and parsley to the cauliflower. Combine the olive oil and vinegar in a jar and season to taste. Secure with the lid and shake well. Pour over the cauliflower and bacon salad and toss to coat well.

4. Run a knife around the edges of the custard moulds and invert onto serving plates, sprinkle with freshly ground black pepper and serve with cauliflower and bacon salad on the side.