Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish.
1 medium cauliflower (Mooreville Gardens, Old School Farm)
6 ounces (170g) finely chopped mushrooms (Old School Farm)
1/2 finely chopped green pepper (Tamar Valley Hydroponics)
1¼ cups heavy cream
4 ounces (113g) shredded sharp cheddar cheese (Southern Sky Cheese Company)
6 tablespoons Scotch whisky (alternatively use a Tasmanian whisky)
1 ounce (28g) fine oatmeal
1 pinch nutmeg
Salt and pepper
½ cup chopped mixed nuts (hazelnuts from Hazelbrae Hazelnuts)
Remove the cauliflower stalks and cook the florets in hot water for five minutes.
Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed in.
Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal.
Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top.
Bake in a pre-heated oven at 350F (180C) for 45 minutes. Serve immediately.