2 Tbs. oil 4 rashers back bacon, de-rinded and in strips 4oz/10g button mushrooms, wiped and sliced 4 baby cauliflowers grated cheddar for topping For the sauce: 1oz/25g butter 1oz/25g flour 2 tsp. English mustard 1pt/600ml milk 3oz/75g grated Cheddar salt and freshly ground white pepper 2 Tbs. double cream
Instructions
1) Heat oil in a pan and cook bacon until crisp. Remove with a slotted spoon and reserve. Add sliced mushrooms to pan and cook until browned. Reserve with bacon and keep hot.
2) Trim cauliflowers and cook in lightly salted boiling water until just tender.
3) Meanwhile make the sauce. Melt butter in a pan and stir in flour. Cook for 1 minute. Add mustard and gradually add milk, stirring all the time. Bring to the boil, still stirring and simmer until sauce thickens. Add cheese to melt and season with salt and freshly ground white pepper. Stir in double cream.
4) Drain cauliflowers and place in a flameproof dish. Sprinkle over bacon and mushrooms, reserving some for the top. Pour over sauce and scatter over remaining bacon and mushrooms and cheese. Place under a pre-heated grill to brown.
