Cooking: Purée

A classic way to prepare cauliflower that pairs well with meat or scallops, a purée makes an interesting change from mashed potatoes. It can also be thinned down with stock for a simple soup. Sweat a sliced onion in a little butter for 10 minutes, or until tender. Add cauliflower florets and just enough milk to cover, along with 2 bay leaves and peeled garlic cloves. Cook for 8–10 minutes, or until soft, then strain in a colander over a bowl to catch the milk. Discard the bay and garlic (leave in some or all of the onion if you want). Blitz, adding milk, until you have the consistency you want. Season well and serve.