Cauliflower soup with farfalle

Step 1: Put 1 large cauliflower and 1.2 litres clear vegetable stock in a large pan, bring to the boil and simmer for 10 minutes, until the florets are tender.

Step 2: Transfer the florets and stock to a blender. Add ¾ cup single cream or milk, ¼ tsp freshly grated nutmeg and 1 pinch red chilli powder and blend until smooth.

Step 3: Strain the soup back into the pan through a sieve.

Step 4: Stir in 6 oz farfalle pasta and reheat the soup gently.

Step 5: Stir in 4 tbsp Parmesan cheese, 1 tsp salt and ¼ tsp freshly ground black pepper. Keep the soup warm on a very low heat while you make the toast.

Step 6: Toast 4 thin slices day-old white bread on both sides under the grill, then cut off the crusts. Holding each slice flat, carefully slice through the middle to make two very thin slices.

Step 7: Sprinkle the untoasted sides with 2 tbsp Parmesan cheese and ¼ tsp paprika or chilli flakes.

Step 8: Place them on a baking sheet, sprinkled side up, and grill under a medium heat until golden and curled at the edges. Watch closely, as they burn quickly.

Step 9: Serve the soup hot with the melba toast.