Stilton cauliflower gratin

Preheat the oven to 200ºC, gas mark 6. Separate the leaves from the cauliflower, then cut them into 4cm pieces. Trim the stem, then cut the rest of the cauliflower into florets. Bring a pan of salted water to the boil and cook the florets for 3 minutes, adding the leaves for the final minute, then drain.

Meanwhile, in a large saucepan, mix together the double cream, 120g Stilton and most of the thyme leaves. In a small bowl, mix together the cornflour with 1 tbsp water until smooth, then add to the pan; season and cook over a medium heat for 3-5 minutes, stirring frequently, until the cheese has melted and the mixture is smooth and thickened slightly. Carefully tip the cauliflower into the pan and stir to combine.

Pour the mixture into a 1-litre baking dish, sprinkle over the remaining 60g Stilton and bake for 15 minutes. Scatter over the hazelnuts, then bake for a further 15 minutes or until the top is golden and bubbling and the cauliflower is tender. Leave to rest for 5 minutes before sprinkling over the remaining thyme leaves.