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The day after the day after Boxing Day is always a good day to be making food for friends.

There was a slight moment of panic when it appeared there had been a run on cauliflowers on the Wirral and I thought we would be left without any to roast. All was rescued when I picked up the last two from the supermarket.

I had spent an idle four minutes wondering how they could be roasted before coming to the conclusion that they should be smeared in olive oil, garlic, salt and pepper and put into a hot oven until soft and then smothered in a good tomato sauce. It turns out I was right. The last ime I had cooked cauliflower  it came out overdone. This time it was just right.