Life in the kitchen

If You Must Love Stuff, Love The Right Stuff.


Do you love tech gadgets? Shiny new ones? Do you love the new car smell? And new shoes? If you answered yes, then go to the naughty corner and think about this love of stuff. We’re not supposed to love things, according to spiritual wisdom. Experiences, we’re told, are more important than material things.

And we agree, a balloon ride is more valuable than another new handbag. If you already have a wardrobe full of handbags and you’ve never experienced a balloon ride, or a live concert or a scuba dive – maybe you need to get out there and do stuff instead of buy stuff.

But there are things it’s quite understandable to love. Do you love your grandmother’s old embroidered linen tablecloth? Your child’s first drawings? Good for you. This is a sign that you’re a fine human being who knows what’s really important. If you find it hard to let go of your sentimental objects, you probably have good memories of people who matter to you, and good times that were important.

What about your mom’s old recipe books, filled with handwritten recipes and favourites cut from magazines?   Never part with those, even if you’re offered a ride in a hot air balloon. And if you don’t have your gran or your mom’s old recipes, here’s a nice old-fashioned one for cauliflower and broccoli cheese. Thanks Jamie Oliver for the recipe – which we’ve adapted, just a little, to include our favourite kind of broccoli and cauli.



2 cloves of garlic

50 g unsalted butter

50 g plain flour

600 ml semi-skimmed milk

500 g Natures Garden broccoli

75 g mature cheddar cheese

1 kg Natures Garden cauliflower

2 slices of ciabatta or stale bread

2 sprigs of fresh thyme

25 g flaked almonds

olive oil


Experiences, we believe, are more important than material things.


Preheat the oven to 180°C. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the thawed broccoli and simmer for around 20 minutes,  or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen).

Grate in half the Cheddar and season to perfection. Arrange the thawed cauliflower in an appropriately sized baking dish, pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.

Bake for 1 hour, or until golden and cooked through, then enjoy!

Fun Fact about Jamie Olivier: When he was ten, he released a stink bomb in his parents’ pub, which resulted in all the customers fleeing. (They couldn’t take the heat.)


Recipe via


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