Roast Potatoes & Cauliflower Cheese, the Light Way

Cut any large potatoes in half so all pieces are a similar size. Simmer in well-salted water for 8 minutes — they should be tender at the knife tip but not falling apart. Drain well, return to the hot pot for 30 seconds to steam-dry, then rough up the cut edges with a fork. Those fluffy edges are what turn crisp.

Add 1 tbsp olive oil and 1 tsp five-spice to the drained potatoes and toss gently — you want a thin, even coat, not pooled oil. Season with flaky salt now, because the skin is where seasoning sticks.

Air-fry at 200C for 20 to 25 minutes, shaking the basket halfway through. They are ready when deep golden and crisp to the touch. If your air fryer runs cool, give them 5 extra minutes rather than raising the temperature — low and slow keeps them creamy inside.

Toss the hot potatoes with 2 crushed garlic cloves and the stripped rosemary leaves — the heat of the potatoes wakes the aromatics without burning them. Taste, adjust the salt and serve immediately.

Cut 1 large cauliflower into even 4 cm florets and steam over boiling water for 6 to 8 minutes, until just tender but still holding their shape. Overcooked florets turn soggy under the sauce. Arrange them in a baking dish while still warm.

Whisk 250 ml semi-skimmed milk with 1 tbsp cornflour, 1 tsp English mustard, a pinch of nutmeg and white pepper until lump-free. Heat gently, stirring constantly with a whisk, until it thickens to the consistency of pouring cream — about 3 to 4 minutes. Do not boil, or the cornflour can thin out.

Take the pan off the heat and stir in 50 g of the grated cheddar until melted and glossy. Pour the sauce evenly over the cauliflower, then scatter the remaining 10 g of cheddar across the top.

Grill on high for about 5 minutes, watching closely, until the top is golden and bubbling at the edges. Let it stand for 2 minutes before serving so the sauce sets slightly.