CAULIFLOWER AND CHEESE SOUP
TOAD IN THE HOLE
1 oz Butter
1 Onion, peeled and sliced
1 small Cauliflower, sliced
Good pinch Cumin
1 Tblsp Red Lentils
1.5 pts Vegetable or Chicken Stock
2oz Cheddar or Stilton Cheese
4 oz Plain Flour
Salt
1 Tsp Mustard powder
1 Egg
.5 pts Milk
1 lb Pork Sausages
1 small Onion, peeled and chopped
4 Tomatoes, quartered
Gas Mk7 220C
For the rum syrup
3 oz Brown Sugar
4 fluid oz Dark Rum
.5 level tsp cinnamon
Juice of a small lemon or orange
For the Fruit Salad
8oz Dates, halved and stones removed
6 Cementines
8oz Black Grapes, halved and pips removed
2 oz Whole hazelnuts, toasted and crushed
Melt the butter in a large pan. Add onion, cauliflower and cumin. Fry till soft but not brown. Stir in the lentils and stock and bring to the boil. Reduce heat and simmer for 30 mins. Cool slightly then puree. Return to heat and stir in the cheese just before serving. Season to taste.
Sift the flour, salt and mustard into a bowl. Make a well and drop in the egg. Blend the surrounding flour with a wooden spoon, add the milk gradually and beat well till smooth. Arrange the sausages in an ovenproof dish and cook for 10 mins. on the top shelf. Remove the dish and add onion and tomatoes. Then pour over the batter and cook for 40 mins till well risen and golden.
Heat the syrup in gradients together but do not boil or rum may ignite. Put the prepared fruit into a glass dish, pour over the syrup and allow to marinate for 3-4 hours.
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