Curried Cauliflower Cheese

Now I have to confess that this recipe isn’t mine!

It’s my version of a wonderful dish by a really great friend of mine, Hardeep Singh Kohli,

I had made it once before for Hardeep, and by my own admission, I don’t think I quite nailed it, It tasted ok but lacked the Hardeep touch! I listened very intensely to what Hardeep was telling me about spicing etc,

so this time I tried as best I could to recreate his classic Curried Cauliflower Cheese dish,

also I used a mixture of Applewood Smoked Red Leicester, supplied by my friends Feast and Furious and Cumbrian Farmhouse Cheddar from my other wonderful friends at Thornby Moor Dairy

Hardeep has immense enthusiasm for all things foodie, and that enthusiasm rubbed off on all of us in the kitchen, we’re still coming down from it now!

So here it is!

The recipe that I “borrowed” and I apologise to Hardeep wholeheartedly for any mistakes!

Love to you Big man xx


1 cauliflower, cut into florets

1 small onion peeled and cut in half

4 cloves of garlic crushed, no need to peel

4 bay leaves

4 cloves

A good pinch of turmeric

30 g butter

1/2 tsp cumin seeds

1 pinches chilli flakes

A good pinch of Garam Masala

500ml milk full fat

50 g plain flour

1 tsp English mustard

125g Cumbrian cheddar cheese, grated, or a mixture of your favourites, try using a mix of cheddar and smoked cheese

1 green chilli, finely chopped

A good handful of fresh breadcrumbs

A good handful of fresh chopped coriander


1. Preheat the oven to 180C

2. Heat the milk with the onion, bay leaves, garlic, cloves and turmeric, simmer for 5 minutes and set aside to infuse the flavour, 15 minutes should be fine

3. Now Cook the florets in the infused milk for about 5 minutes, simmer until just tender and Drain, keeping the warm milk, but discard the onion etc

4. In a saucepan, melt the butter. Stir in the cumin seeds,the chilli flakes and a good pinch of Garam masala, add in the flour to make a roux, cook for 2 minutes, gradually add the flavoured milk,Whisking until smooth and simmer gently for a couple of minutes, stirring continuously.

5. Reduce the heat, Season well with salt and pepper, stir in the mustard and most of the grated cheese, reserving some to sprinkle on top later. Stir for 1 minute.

6. Add the cooked cauliflower back into the sauce, stir carefully to coat each floret well, place in an oven proof dish, mix the breadcrumbs, green chilli and any leftover cheese and sprinkle over the top of the cauliflower.

7. Bake in the oven for 15 minutes or until the sauce bubbles and the top turns golden brown.

8. Serve immediately with your choice, we served, Bubble and Sikh ( I love this), Lamb Achari, Spiced mackeral, flat bread and haggis pakoras

Haggis Scotch Eggs (gluten free)

By now you’ll all know of my fascination for all things Scotch Eggs, and all of the wonderful variety of flavour combinations that you can possibly come up with!

So with Burns night fast approaching, 25th January, here’s a simple, easy to make, tasty gluten free haggis scotch egg recipe for you all to try,

They’ll take minutes to make, I love cutting into them and seeing the runny yolk, but if you prefer your eggs hard, just cook for 10 minutes, I’m using a mixture of haggis and Cumberland sausage meat, I just like the meaty mix, but you can just use all haggis if you want? Why not? The splash of whisky is optional, but hey! It’s a great addition

Recipe will serve 4 people

Shopping list

300g of cooked haggis (gluten free)

200g of Cumberland sausage meat (gluten free)

Splash of whisky (optional)

4 hard-boiled eggs ( 10 minutes) or 4 soft boiled ( 6 minutes)

1 large raw egg

Splash of milk

500g of dry gluten free breadcrumbs

Pinch of mace, salt, freshly ground pepper

Small quantity of gluten free flour for coating the eggs


1. Boil your eggs for the required time and cool quickly under cold running water

2. In a bowl mix the sausage meat, haggis and a good splash of whisky, mix really well

3. In another bowl mix the mace, good pinch of salt and pepper

4. Dust the hard boiled eggs in a the seasoned flour.

5. Carefully Wrap/mould the haggis and sausage meat around the egg, making sure there are no gaps.

6. Beat the large egg with a splash of cold milk and coat the meat-covered eggs with this and then breadcrumbs.

7. Deep fry in hot oil, 185c, taking care as you put the eggs into the oil.

Cook for about 5 minutes. If you don’t have a deep fat fryer, they can be cooked in the oven turning frequently to ensure the eggs are well cooked and golden brown

8. Drain well on kitchen towel and serve hot, dare I say I love my haggis scotch eggs with the well known brand of brown sauce! But the choice is yours

Enjoy these fantastic tasty scotch eggs

Happy cooking