As a carnivore I had to use quotation marks, in order not to insult the proper steaks. I tried one of those in Brasserie Blanc recently; theirs was served with some kind of crumble with traces of truffle and a walnut pesto. That pesto was so finely blitzed it resembled baby food, leaning towards unpleasant, no texture to it at all. I thought the dish would shine under some kind of sauce, creamy, rich sauce. This evening I’ve made it my way and really enjoyed it.

Sliced 2 thick pieces from the middle of the cauli, seasoned with salt and pepper and gently panfried on olive oil and some butter, before transferring to the oven for about 30 minutes in 190 degrees ( kept pricking it to make sure it was still a little crunchy, but cooked).

Last night I saved some of my bechamel, which went with mushroom tortelloni, bechamel heavily spiked with white truffle paste. I covered the cauli with it for the last 4 minutes of the cooking, finished with a sprinkling of parsley and enjoyed with a fresh baguette. Loved it!