"Chef's Diary"

Ingredients:

* 4 shallots, peeled and chopped

* 1 large clove of garlic, peeled and finely chopped

* 30g butter

* 1kg cauliflower florets

* sea salt and cracked black pepper to taste

* 1.5 litres good vegetable or chicken stock

* 400ml full-fat milk

* ½ tsp grated nutmeg, plus extra for sprinkling

* 1 bay leaf

* 100ml double cream

* copped chives or parsley for garnish

Method:

1. Gently fry the shallots and garlic in a large saucepan in the butter until softened but not coloured, 2-3 minutes. Add the cauliflower and plenty of seasoning, cover and cook over a low heat for about 5 minutes, stirring occasionally.

2. Pour in the stock and bring to the boil, then pour in the milk, add the nutmeg and bay leaf and simmer until the cauliflower is tender, about 20 minutes.

3. Discard the bay leaf, then blend the soup in batches in a processor or liquidiser until smooth. Pour into a saucepan, add the cream and gently reheat. Ladle the soup into bowls,  sprinkle with extra nutmeg and garnish with chives or parsley.

4. Serve with croutons, toast or savoury muffins.