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I have been an economic cook for most of my married life and have wasted very little food. However the other day after using the cauliflower head at Sunday dinner, I looked at the cauliflower skeleton of lovely green leaves and stalks and decided it was too fresh and lovely to throw away. It made the most beautiful soup with a few other ingredients added. Here is the recipe: I cauliflower skeleton (leaves and stalks usually thrown away I onion I medium potaote I pint of stock a little butter 1 clove garlic 2 ozs blue cheese ( I used shropshire blue) In a large saucepan sweat the onion, garlic and diced potato with the butter. Roughly chop cauli skeleton and green leaves (you can add brocholli stalks also). Add the stock and simmer for 20 mins until tender. The amount of stock may vary depending on amount of cauli used. When cool liquidise ingredients and add cheese and a little single cream or milk before re-heating. Season to taste with salt and pepper.

Denise Bugler, Swanage