Chef - Madalene Bonvini-Hamel and Ross Pike

Ark of Taste Product - Stichelton

Producer - Stichelton Dairy

Madaelene and Ross hit the spot with this perfect autumnal dish, using the comforting combination of cauliflower and cheese.


– In a large saucepan over low heat sweat the cauliflower in the butter and seasoning for about 8 – 10 minutes, cover the pan with a lid and stir to prevent it from colouring.

– Once softened and just beginning to colour add the wine. Increase the heat to medium and simmer for further 8 minutes. Add the stock, cover the pan with a lid and simmer over medium heat for further 15 minutes.

– Remove the lid and add the cream and Stichelton cheese. Bring the soup back to the boil and simmer for 2 minutes.

– Blend the soup until smooth, taste and adjust the seasoning if needed.

– Pour the hot soup into warm bowls or cups and garnish with the crumbled Stichelton and serve immediately with crusty bread and butter.

Serves 6

700g cauliflower, roughly chopped

50g unsalted butter

Sea salt and freshly cracked black pepper

125ml dry white wine

600ml white chicken or vegetable stock

200ml double cream

200g Stichelton cheese, crumbled + 100g garnish