Classic Christmas Sides

When ready, drain in a colander and sprinkle over some of the flour (2p: 20g, 3p: 30g, 4p: 40g).

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, sprinkle over the dried rosemary, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Serve in a large bowl.

Cut the cauliflower into florets (like small trees), halving any large ones.

Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

Roast on the middle shelf until golden brown and tender, 18-20 mins. Turn halfway through.

Meanwhile, grate the cheese.

When the cauliflower has 5 mins roasting time remaining, melt the butter in a large saucepan on medium-high heat.

Once hot, stir in the oil (see pantry for amount) and some of the flour (2p: 20g, 3p: 30g, 4p: 35g). Cook until it forms a paste, 1-2 mins - you've made a roux! 

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste.

Bring to the boil, then stir continuously and simmer until thickened, 1-2 mins.

Mix the creme fraiche into the sauce, then remove from the heat. Reserve a handful of the grated cheese.

Stir the roasted cauliflower and remaining cheese into your creamy sauce until well combined and all the cheese has melted.

Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.