Instructions: First for the gratin: Peel and quarter the potatoes and steam over boiling water until very tender, about 20 minutes. Drain very well and mash. Preheat the oven to gas mark 6/ 200 C/400 F.

While the potatoes are steaming, trim and slice the onions, crush the garlic, and saute them in the stock until they are very tender and the liquid is gone.

Combine the goats cheese, fromage frais and Parmesan in the food processor or blender and process until very smooth.

Beat the onions, cheese mixture and salt and pepper into the potatoes.

Spread in a 30 x 20 x 5cm (12 x 8 x 2 inch) gratin dish and drizzle evenly with half the milk. Bake uncovered for 15 minutes, then turn on the grill, drizzle with the remaining milk, and grill for 2 minutes or so, until speckled with brown.

For the cauliflower paprikash:Combine the onion, garlic, marjoram, carrots, peppers, sun-dried tomatoes, paprika, 1 pint of stock

(570ml) and vermouth in a flameproof casserole dish. Cover and boil for 5-7 minutes. Uncover and simmer until the vegetables and paprika are gently frying in their own juices.

Sitr in the cauliflower, passata, remaining 1/4 pint (150ml) stock and salt and pepper to taste. Simmer, partially covered, for 20-30 minutes, stirring occasionally, until the cauliflower is very tender.

Put the ricotta in a blender or processor with a few spoonfuls of the sauce and pureee. Stir this creamy puree back into the casserole, and bring back up to simmer. Adjust the seasoning.

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