Babooshka babooshka.

Cheers! Happy weekend. And God Save the Queen. 1953 coronation glass. 50p.

Tonight we defeated the alien invader. Mostly using cheese.

This may look like the craft in which the Romanesco Cauliflower came to be here but it's a steamer. Instructions here. Usually cheap and always useful.

Also fun to play with. Even aged 26.

Cauliflower cheese is a classic and is as simple or as complicated as you want to make it. If you have a cauliflower, cheese, milk, butter, flour, salt and pepper you can make it. But feel free to make additions.

In my case the additions are bacon, onions, garlic and grainy mustard. It's rich, but it's good.

Steam (or boil) the cauliflower until it is cooked but still has some bite. Don't feel like you need to be a cauliflower cheese puritan here either. Include the younger leaves from the cauliflower. Use broccoli.

Fry bacon, add sliced onions and cook with the bacon until soft. Add chopped garlic and cooked for a few minutes longer then assemble cauliflower and oniony bacon niceness in a deep dish.

Make a roux. Not a Roux. A roux. And make a white sauce. Have a look at Delia Smith's recipe. I grew up with this book and go back to it every time for reminders for basic recipes. Terrifying as she may be.

The white sauce is a blank canvas. So experiment. I added strong grated cheese and a teaspoon of grainy mustard then seasoned to taste.

Pour the sauce over the cauliflower, sprinkle with cheese and grill until bubbly.

Serve with bread. Or salad. Or beans. Or ketchup. Or all of the above.

All made to the sounds of Kate Bush The Whole Story. Vegetarian Kate would love my cauliflower cheese. Maybe without the bacon. Probably without the bacon.