Recipe Method

1. Preheat the oven to 180°C.
2. Boil the cauliflower in salted boiling water for 6 – 8 minutes until soft and opaque.  Drain well and mash together with the butter, cheddar and mustard. Season to taste. If you like it smooth, you can use a food processor.
3. Dry fry the onion, pork mince and back bacon until the mince has changed colour (5 – 6 minutes). Add the leeks and flour and cook for another minute or two.
4. Gradually add the cider or apple juice and stock cube to make a rich creamy sauce.  Simmer for 10 minutes then stir in the mustard and season with salt and pepper if needed.
5. Place in a shallow baking dish and top with the cauliflower mash.
6. Bake for 20 – 25 minutes until crispy and golden.