INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.  1 Cut half the bacon into thin slices
and cut the remainder into thin,  julienne strips.  2 Cook the
cauliflower in a pan of boiling salted water until just  tender and
drain. Heat 55g/2oz butter in a roasting pan.  3 Add the cauliflower
florets, stir, sprinkle over a little icing  sugar, and place the
roasting pan in the oven for about 10 minutes,  or until the
cauliflower is golden brown.  4 Cut the potato into very thin slices
using a mandolin, arrange on a  plate and sprinkle over some salt.
Leave to stand for a few minutes,  brush off the salt and use kitchen
paper to dry off any excess liquid.  5 Heat the vegetable oil in a
large frying pan. Arrange the  overlapping slices of potato in the pan
to make a circle. Cook for  six minutes, or until golden brown on the
base. Carefully turn over  and cook the other side until golden.  6 For
the Stock: Place 150ml/ 1/4 pint boiling water in a pan with the
tomato puree, stock cube and red wine. Boil and simmer rapidly to
reduce by about half.  7 Heat 25g/1oz butter in a frying pan. Add the
bacon slices and cook  for three minutes on each side, until cooked
through. Carefully tip  the excess fat out of the pan, add the hot
stock, chopped parsley and  25g/1oz butter, boil and simmer for three
minutes.  8 Season, spoon onto a plate with the cauliflower, garnish
with the  parsley sprig and serve with the potato.  9 For the Gratin:
Preheat the grill to high. Place 2 tbsp butter,  plain flour, milk and
cream in a pan and boil, whisking continuously  to thicken. Stir in the
ground nutmeg and season.  10 Heat the olive oil in a frying pan and
cook the bacon julienne for  a few minutes until browned and cooked
through.  11 Quarter the leek lengthways, leaving it attached at the
root and  wash well. Place the leek in a pan of boiling water, simmer
for three  minutes and drain.  12 Halve the leek, place in a shallow
ovenproof dish and top with the  sauteed bacon. Pour the sauce over the
top, sprinkle over the cheese  and place under the grill until the
surface is golden brown.  Converted by MC_Buster.  Per serving: 1107
Calories (kcal); 97g Total Fat; (80% calories from  fat); 22g Protein;
32g Carbohydrate; 206mg Cholesterol; 1054mg Sodium  Food Exchanges: 1/2
Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit;  18 Fat; 0 Other
Carbohydrates  Recipe by: Ready Steady Cook  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1939
Calories From Fat: 1532
Total Fat: 172g
Cholesterol: 314.9mg
Sodium: 2010.1mg
Potassium: 1387.5mg
Carbohydrates: 55.9g
Fiber: 5.6g
Sugar: 3.6g
Protein: 45.1g