Instructions: In a saucepan heat half the butter with
a dash of olive oil then fry the onion with the mace salt and pepper until soft.

Add the cauliflower florets to the pan pour in enough water just to cover season put the lid on and gently bubble until tender.

Meanwhile mix the breadcrurnbs with the parsley and the nuts then rub in the remaining butter.

Toast the mixture in a 190C/ 375F/Gas Mark 5 oven until lightly crunchy. When the cauliflower is cooked add the creme fraiche and the milk heat through and then process until smooth.

When ready to serve pour the soup into four individual deep heatproof bowls.

Mix the nutty breadcrumbs with the cheese scatter some of the mixture over each bowl of soup and slip under a hot grill until bubbling and flecked with brown.

When walnuts are harvested the kernel is soft not like the dry ones we crack open at Christmas. These wetb walnuts (available from specialist food sep/oct time) are perfect for this recipe but if you cant find them use normal walnuts instead. If you havent got bowls that willl stand the heat of the grill you could serve this soup thickened with the walnuts with cheese on toast instead: use gorgonzola or perhaps grated gruyere or cheddar and try rubbing the toast first with half a clove of garlic.

Serves 4

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