Roasted Cauliflower & Broccoli Mornay with Chorizo Crumb
by chef Leslie Waters
- 600 mls Hollis Mead Organic Milk
- 2 tbsp Hollis Mead Organic Cream
- 85 g strong, Cheddar-style cheese, grated
- 1 medium cauliflower, broken into small-medium sized florets
- 225 g broccoli, broken into medium-large florets
- 100 g chorizo slices
- 55 g breadcrumbs
- 30 g flour
- 4 tbsp olive oil
- Squeeze lemon juice
Preheat the oven to 180C fan/gas mark 6.
Spoon 2 tbsp oil into a shallow ovenproof pan and place over a medium heat.
Meanwhile, rinse the vegetable florets under cold water. Add the wet florets to the hot pan. Toss together and season well. Rinse a round of greaseproof paper under cold water and place over the vegetables. Cover with a tight-fitting lid or foil and place in the oven for approximately 18-20 minutes or until just tender.
Meanwhile, in a saucepan, heat 2 tbsp oil, add the flour and cook over a medium heat for 30 seconds. Remove from the heat and add all the Hollis Mead Organic Milk. Whisk well until all the lumps have gone, then return to heat and bring to the boil, stirring all the time. Simmer for 4-5 minutes until thickish and smooth. Add the cheese and Hollis Mead Organic Cream, remove from the heat and stir until melted. Stir in the lemon juice and season to taste.
For the crumbs, roughly chop the chorizo slices, place in a food processor and whizz until finely chopped. Place a medium frying pan over the heat and add the chopped chorizo. Fry over a medium heat for 3-4 minutes until golden. Add the breadcrumbs to the pan and fry for a further 2-3 minutes. Set to one side.
Remove the vegetable florets from the oven, pour over the mornay sauce and sprinkle over the chorizo crumbs. Return to the oven for 12-15 minutes until bubbling and golden. Serve at once. Enjoy!
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