Romanesco, lemon and chilli pasta - a summery one pot pasta dish with romanesco cauliflower, mange tout and lots of lemon

This Cauliflower Cheese and Leek Pithivier was a winner at our Winter Solstice supper clubs – a super comforting vegetarian main course to see you through the coldest days. We’ve found it wins over even the most enthusiastic carnvivores! The layer of tapenade helps cut through the richness of the cheese and pastry.

We developed this recipe for our Winter Solstice Supper Club and so many of our guests asked for the recipe I thought I should pop it up on the blog. This is perfect as a side of greens with your Christmas dinner but it also makes a great stand-alone lunch on top of a slice of toast. I love greens on toast!

If you are a sprout lover you will love this, but I think it will convert sprout-dodgers too, as because of the quick cooking you don’t get the ‘sulphurous’ smells and flavours or boiled brussels! If you are making for Christmas dinner you can slice all the greens and garlic the day before if you need to and store in a tupperware in the fridge so you have minimum prep to do on the day. The dish only takes about 5 minutes to cook, so make it just before you serve everything else.