How to make

Heat the olive oil in a large pan and add the garlic and onion, roughly chopped. Soften for 3-4 mins.

Add the cauliflower again roughly chopped, and stock bringing to the boil. Reduce the heat and cover cooking for 15-20 mins and adding a little extra water from the 250 ml if needed. 2 minutes before the end add the spinach and recover to wilt.

Take off the heat and add 120g the grated truffle cheese, stir through, saving back 30g to sprinkle.

Blend with a stick blender until smooth.

Stir through the cream saving back a little, and season to taste with salt and black pepper.

Share between 4 bowls and top with an extra swirl of cream, a few spinach leaves, and sprinkle of the remainder grated truffle Cheddar.

How to make

Cut the ends off the green beans and fry lightly in the olive oil until browning and soft.

Halve the cherry tomatoes and walnuts, cube the cucumber and slice your selection of mini cheeses into three pieces.

Mix together the dressing ingredients, add all salad ingredients together and toss to combine.

 Enjoy!

How to make

Unwrap the cheeses from the Ilchester snacking pack and slice each into three equal parts.

Slice each piece of salami into two.

Thread the cheese, salami folded into a rough ruffle shape, and olives onto the mini skewers.

Pour a generous glass of tomato juice on its own for a virgin cocktail or adding a measure of vodka for the classic cocktail.

Top with the skewer for the ultimate Bloody Mary.