Cauliflower, leek and chorizo gratin with a parmesan crumb topping.


So, this is my new blog. What do you think?

I thought what a better way to kick start it off but with a recipe that went out on last Friday for one of my regular shows I do for BBC Radio Leicester, “Food Friday” which I have done for a few years now. It’s on my friends show, that of course is the lovely Mr Ben Jackson. I love cooking on “Food Friday” as I love being able to help people think of ideas for the weekend. I normally do something seasonal, inexpensive, fridge raids/leftovers and family friendly recipes. You get the gist.

This dish is a simple recipe for a family of four all put together in one dish.It’s using seasonal ingredients at its best with a little something extra.

You could also have this as a side dish or starter in smaller sized dishes (how I have shown on the pictures). It’s a dish you really don’t need to be accurate with ingredients. You can play around with it a little, i.e if you don’t want to have the chorizo in it, its also great as that lovely parmesan crumb on top gives a special crunch. It would make a great dinner party dish that doesn’t have you slaving in the kitchen too.

It really is a super, simple supper that is inexpensive to make.

Click on this link to hear to me showing Ben and our listeners just how fabulous and easy it is to make.  


Half way point!


Depending on how big your dish is, this is based on serving 4 people in a 25cm gratin dish.

Gratin mix:

  •  1 whole head of cauliflower including using some of the leaves. Florets broken apart and sliced downwards to the stalks.
  • 1 leek sliced thinly
  • 1/2 chorizo ring ( approximately 100g ) chopped into smaller cubes
  • cheddar cheese grated, I used a mature British ( approximately 60-70g )
  • A sprig of thyme, if the leaves are quite large, chop them finely. My herbs are from my garden so I didn’t need to and just stripped off the leaves.
  • 300g carton of double cream ( you may not need to use it all, don’t cover the gratin mix with it )
  • 2 cloves of garlic finely chopped
  • A few knobs of Unsalted butter
  • salt and cracked black pepper to season

Crumb topping:

  •  2 slices of bread ( a few days old ) I used wholemeal which gives more flavour
  • 2 spring onions chopped roughly
  • Salt and cracked black pepper to season
  • 2-3 tbsp Parmesan ( Parmigiana reggiano ) grated some in the crumb mix and some for on top


At the finish, bubbling away nicely



  •  Preheat your oven to 180c fan.


  •  Blanch off your cauliflower until just starting to soften.


  • In the meantime, in a blender/processor blitz together the ingredients for your topping.


  • In your chosen dish place a layer of cauliflower at the bottom. Then layer up with your leeks, chorizo, garlic, cheese and thyme. Then finish with cauliflower again on top.


  • Pour over your double cream and place your knobs of butter on top. Pop in the oven for 15 mins until things are starting to bubble and brown. Take out and put your crumb topping on. Place back in the oven for another 10 mins.


  • When golden brown onto, serve with perhaps some crusty bread, a nice salad and a lovely red wine.



Diving in!



Wheres that red wine and crusty bread?


A Midweek Marvel

 I can’t always share every recipe of which I create or cook on here. It would be extremely difficult as I cook ALOT!  I do try my best though in sharing as much as I can but sometimes I create a recipe or cook one day and something comes together when I least expect it.  I had done this dish one night midweek, for what I thought was going to be a somewhat, quick Pasta dish to keep me going in between writing. Nothing special as I grabbed some remains of ingredients to use up in the fridge… More fool me!  I had meant to post this over a month ago and came across it this week whilst juggling through my Food Photography Pics. I pretty much try to take pictures of all dishes I cook as you never know! 
  The good thing about this dish is that the main vegetable featured, the wonderful Purple Sprouting Broccoli is still in season… just! So I would say, if you’re going to have a go?, try this weekend? Or even for tomorrow nights dinner! 
  If you can’t get hold of  Purple Sprouting Broccoli, You could substitute for Tender stem or  even Standard Broccoli but you should find some still knocking around. 

Chicken, Chorizo and Purple Sprouting Broccoli Carbonara:

Ingredients: ( Serves 2-3 people)

–  Tbsp Rapeseed oil
–  Knob of Butter
– 2 large Free range Eggs
–  100 g of grated Parmigiano Reggiano (Parmesan Cheese) 
–  350g of Spaghetti 
–  2 cloves of Garlic finely chopped
–  1 small red onion finely sliced
–  approximately 60g of Spanish cooking Chorizo diced
–  1/4 of a mild green chilli diced finely
–  150g Roast/cooked Chicken 
–  100g Purple Sprouting Broccoli (Blanched before hand)
–  Salt and Black pepper to season
–  Pinch of dried mixed herbs ( I used herbs de provence)

Whisk Eggs in a bowl and add in the grated parmesan cheese.
Cook the Spaghetti to packet instructions.
Fry off the Red onion and Garlic in oil and then add the butter.

Add the chorizo and Green chilli. Then the cooked chicken and Herbs.

At this stage you can add the Blanched Broccoli,season to taste then stir for a few minutes and add your drained pasta to the mixture.

Then pop your Pasta mix into the bowl with the eggs and parmesan and quickly stir.

Serve into warm bowls immediately and grate some more parmesan on top.