Preheat the oven to 160 degrees C fan. Line 4 small 25cl tins/pots or a springform tin with baking parchment.

Cheese sauce: Melt 25g butter in a saucepan, stir in the flour and cook for 3 – 5 minutes stirring constantly to cook out the flour. Remove the pan from the heat and gradually add the hot milk, whisking until smooth. Return the pan to the heat and bring to the boil. Add the cheese, mustard and season with salt and pepper. If you are pushed for time use cheese granules made up according to instructions with the cauli water.

Place the mushrooms in a frying pan with a little oil or butter and fry until take on some colour, add the chilli flakes, cauli leaves, spring onions and stir to combine. Season with salt and pepper. Place the mushroom mixture on top of the cauliflower florets and pour over the cheese sauce. Note: can be baked at this stage if preferred for 30 minutes until brown on top.

Pastry: If using small pots, cut the pastry into squares. Brush the pastry sheets one at a time with the butter and line the pots draping the pastry over the edge butter side up until the bottom and sides are fully covered.

Place the cauli cheese filling into each of the lined pots and wrap over the edges of the pastry into the middle and seal with a little more melted butter. Bake in the oven for 30 minutes. Remove from the pots and place back in the oven for a further 15 minutes to brown the edges. Serve with a green salad.