In season for SPRING

There's plenty of homegrown seasonal veg in the shops and markets now. Here's how to enjoy them

- NICHOLA PALMER

PER SERVING 465 cals, 23g fat, 149 sat fat, 42g carbs

CAULIFLOWER AND KALE CHEESE

The ultimate cosy comfort food - delicious on its own with crusty bread or served as a side dish with roast chicken or grilled chops.

SERVES 4

• 1 cauliflower, cut into florets
• 100g (31/202) cavolo nero or curly kale, stems removed and leaves torn .:
• 45g (1720z) unsalted butter
• 100g (37202) soft white breadcrumbs
• 1 onion, finely chopped
• 3 bay leaves
• 50g (134oz) plain flour
• 500ml (16fl oz) whole milk
• 2tsp wholegrain mustard
• 100g (31/20z) Cheddar cheese, grated

1 Heat the oven to 180C/ Gas 4. Bring a pan of salted water to the boil and add the cauliflower. Cook for 3 mins, then add the kale and cook for a further 2 mins until just tender. Drain and set aside.

2 Meanwhile, in a separate pan, melt the butter and use a little to grease the sides and base of an ovenproof dish. Press the breadcrumbs against the base and sides.

3 Add the onion and bay leaves to the remaining butter in the pan. Cook over a low heat until the onion softens.

4 Off the heat, whisk in the flour, a quarter of the milk, and 1tsp sea salt. Add the rest of the milk and the mustard. Return to the heat and bring to a boil, stirring continuously, until thickened.

5 Remove the bay leaves from the milk and stir in the cheese. Arrange the cauliflower and kale in the ovenproof dish and pour over the sauce. Cook for 20 mins, until golden and bubbling.

PER SERVING 407 cals, 169 fat, 6g sat fat, 189 carbs

PORK ROULADE WITH PARSNIP AND CHESTNUT STUFFING

A tender, easy-carve roast that's ideal for Sunday lunch.

SERVES 6