Looking forward to spring

Henrietta Balcon cooks a warm dish for early spring's often chilly weather

- Henrietta Balcon

Spring is sprung and the garden is starting to grow. My Rhubarb is up and will soon be delicious. The Asparagus will be next to show and we are so lucky to have this vegetable although it is a short season. What a delicious vegetable it is, by itself with just butter or with a hollandaise sauce. Purple Sprouting Broccoli is wonderful and tender but sadly loses it’s wonderful purple colour when it is cooked. Spring Cabbage is something else to savour. Have you tried it gently fried with butter salt and pepper? Then the first of the onions, the spring onion. So much to look forward to in the spring and its time to plan your veg patch. But meanwhile, here's a warming vegetable dish which can easily be made dairy free. This can also be made totally vegan and is a great vegetarian dish if you are entertaining as it looks and tastes good.

CAULIFLOWER CHEESE ROASTED FILO PIE

INGREDIENTS

1 Cauliflower Head cut into florets

Olive oil

40g Cheddar Cheese/Goats or Sheep cheese

100g Melted butter/Dairy free equivalent

100g Melted butter/Dairy free equivalent

5 Sheets of filo Pastry shop bought

Salt and Pepper

FOR THE SAUCE

50g Butter/Dairy free equivalent

50g Plain Flour

500ml Milk/dairy free equivalent

1tsp English Mustard

150g Strong Cheddar Cheese/Manchego Cheese - grated

Nutmeg