Cauliflower Soup and Spicy Blue Cheese Toasties

Heat the oil in a large pan over a medium heat and fry the cauliflower and potatoes for 8-10min until starting to soften. Stir in the mustard, then pour in the stock and milk and bring to the boil. Simmer for 15min until vegetables are tender, then whiz in a blender until smooth (do this in batches if necessary). Return to the pan and check seasoning.

Preheat grill to medium. Arrange the bread slices on a baking sheet and toast on one side until golden. Scatter cheese and chilli over untoasted side, then grill for 3-5min until the cheese is bubbling and golden. Reheat the soup if necessary and divide among four warmed soup bowls. Scatter over the chives and serve with the toasts.

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