Cauliflower cheese soup with mustard seed and cheddar scones

Method

1. For the soup, melt the 45g butter in a large, lidded pan, add the onion and season lightly. Cover and cook over a low heat for 10 minutes until soft. Uncover and stir in the flour. Cook gently for 1 minute, then gradually stir in the stock, turn up the heat and bring to the boil.
2. Add the chopped cauliflowers to the pan, cover and simmer for 30-40 minutes until very tender.
3. Meanwhile, make the scones. Heat the oven to 220°C/200°C fan/gas 7. Lightly grease a large baking sheet with butter. Sift the flour, baking powder, salt, mustard powder and cayenne into a food processor. Add the butter and process together into fine crumbs.
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4. Tip into a large mixing bowl and stir in the mustard seeds and 100g of the grated cheese. Crack the egg into a measuring jug, add the soured cream and make up to 150ml with milk. Beat together well. Add it to the bowl and mix together very lightly using a dinner knife to make a soft dough (you may need a drop more milk). Take care not to over mix or your scones will be tough.
5. Turn the dough out onto a lightly floured surface and knead lightly until just smooth. Lightly roll out the dough to 1-2cm thick. Cut out 7cm rounds using a plain cutter, gently re-kneading and rolling the trimmings to give 8 scones. Put the scones, spaced well apart, on the baking sheet and brush the tops with milk. Sprinkle with the rest of the cheese, then bake for 10-12 minutes until puffed up and golden.
6. While the scones and soup are cooking, prepare the garnishes. Break the cauliflower into tiny florets. Heat the olive oil in a large, lidded pan, add the florets and fry over a medium heat until covered in golden spots. Add 2 tbsp cold water, cover and steam for 3 minutes or until just tender. Season with salt, cover and keep warm. Mix together the mustard, cream and milk, then season to taste with a little salt. Chill until needed.
7. When the soup is ready, remove the pan from the heat and leave to cool slightly, then liquidise, in batches if necessary, until smooth (see Know-how). Return to the pan, stir in the milk, cream and mustard (from the soup ingredients list), then bring back to a simmer. Turn off the heat, add the 150g grated cheese and stir until melted. Stir in half of the tiny florets and season to taste.
8. Ladle the soup into warmed bowls and garnish with the remaining cauliflower florets, a drizzle of the mustard cream, the 50g grated cheese and some chopped chives. Serve with the warm buttered scones.