Method

1. Place the cauliflower florets into a pan of salted boiling water and cook until tender. Drain and place in a food processor. Add the eggs and cream and purée until smooth but with a little bit of texture. Season to taste.
2. Preheat the oven to 200C/400F/Gas 6. Place the mince in the bottom of an ovenproof dish, spoon the cauliflower on top, sprinkle with grated Gruyère cheese and bake in the oven until golden and bubbling.
3. Serve.

Ingredients

• cauliflower, cut into florets
• 2 free-range eggs
• 2 tablespoons double cream
• salt and freshly ground black pepper, to taste
• 750g/1lb 10½oz Mainstay mince
• 85g/3oz freshly grated Gruyère cheese