CAULIFLOWER is considered a winter vegetable, but it’s available all year round and makes a welcome change to summer greens.

The best way to prepare cauliflower is to wash it in cold, salted water and then cut away most of the outside leaves so it stands upright. Make a cross in the base or cut out the first 2cm of stalk to ensure swift cooking. Soaking in salted water for 10 minutes will draw out any insects.

Cauliflower can be used to make a rich risotto or can be baked in the oven with a super cheese sauce just like my mum used to do.

If you’re feeling really clever, pickle it and serve with a nice summer ploughman’s or just with cheese and tomato chutney.