Matthew Ryle is a classically trained chef who competed on MasterChef: The Professionals in 2018, and has since become the head of two French brasseries in London – Maison François and Cafe François.

SERVES 2 PREP 40 mins COOK 40 mins MORE EFFORT 1 large cauliflower (about 1kg)150ml vegetable stock3 garlic cloves, peeled75ml double cream6 tsp olive oil2 tsp garlic powder1 tsp paprika25g butter2 sh

Long and lazy brunches add the comfort factor to winter weekends and give festive guests an indulgent wake-up call. Go on, take it easy…

This inspired menu takes comforting rustic flavours and transforms them into celebratory festive dishes to savour and share

Long and lazy brunches add the comfort factor to winter weekends and give festive guests an indulgent wake-up call. Go on, take it easy…

Torta salata, or savoury pie, is a mainstay for on-the-go eating in bars in Tuscany and is also served in slices as an aperitivo or as a starter for dinner. I love it as it’s stuffed with aromatic gre