b'TOP TIPAdding mustard enhances the cheese flavouruseteaspoon of either English or Wholegrain, or moreif you prefer a morepronounced mustard flavour. Leftover cooked bacon orham in the fridge? Chop itCHEESE SAUCE up and throw it in!Serves 3. This classic sauce can be used inpasta and cauliflower cheese dishes and also tastesgreat poured over chicken and baked potatoes.Ingredients250ml milk1-2tbsp plain flour25g butter80g grated cheese (a strong cheddar works well, or try mixing with blue cheese)PepperMethodMelt butter in a saucepan and reduce heat to medium. Add the flour one spoonful at a time and whisk until it forms a thick paste. Gradually add in the milk, whisking constantly until the milk is incorporated and the paste becomes a sauce. Add less milk for a thicker sauce, more for a thinner sauce. If the sauce is too thin, whisk in more flour. Whisk for another 2 mins while the sauce bubbles then stir in grated cheese and add pepper to taste. CAULIFLOWER CHEESEChop cauliflower into small florets and boil/steam/microwave until tender. Tip into an oven proof dish, pour cheese sauce over, mix thoroughly, top with grated cheese and season. Bake at 180C/Gas Mark 4 for 15 minutes or until the cheese is golden and bubbling. Also works well with other cooked vegetables.11'