Ingredients

• 150g/5½oz red grapes
• broken into small bunches
• 700g/1lb 9oz hanger steaks (or bavette or onglet)
• salt and freshly ground black pepper
• 1 large cauliflower
• broken into florets
• stalk roughly chopped
• 400ml/14fl oz double cream
• 2 garlic cloves
• peeled
• 75g/2½oz butter
• 100g/3½oz raclette cheese
• 1 tsp yeast extract
• 15g/½oz Parmesan
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Pick out about 200g/7oz of the small and medium-sized cauliflower florets that have a good circular shape and set aside.
• To make the cauliflower mash
• place the remaining florets and the stalk in a saucepan. Pour in the cream
• add the garlic and 50g/1¾oz of the butter. Simmer over a medium heat for 10 minutes. Add the raclette cheese and plenty of salt and pepper. Cook for a further 5 minutes
• or until the cauliflower is soft.
• Add the contents of the pan to a blender and blend to a purée. Push through a sieve into a clean pan
• ready to reheat to serve.
• To make the roasted cauliflower
• bring a large pan of water to the boil
• add the reserved florets and cook for 2–3 minutes
• or until tender. Drain and return to the pan with the remaining butter and the yeast extract. Stir until the butter has melted and the florets are coated. Tip into a small roasting tin and roast in the oven for 20 minutes. Grate the Parmesan all over before serving.
• Meanwhile
• place the grapes in a separate roasting tin and roast in the oven for 15 minutes
• or until sticky and soft.
• Heat a griddle pan over a very high heat and season the steaks with salt and pepper. Cook for 1–2 minutes on each side – this type of steak is best served very rare or it will become tough.
• Rest the steaks for 10 minutes
• before slicing and serving with the cauliflower mash
• roasted florets and grapes.