This is a fabulous autumnal lunch with friends, but it is equally satisfying as an evening meal with an unoaked Chardonnay or a little Chablis!  

Ingredients

• 2 tbsp olive oil or unsalted butter (or a combination!)
• 1 onion, finely chopped
• 2 French shallots, chopped (an easy way to peel these is to simply pop them into hot water for 5 minutes, and the skins will slip away!)
• 2 garlic cloves, minced
• 1 leek (white part only), sliced
• 1 head of cauliflower (about 700g), chopped into florets (reserve a few florets for the garnish)
• 250g cooked and peeled chestnuts (vacuum-packed, unsweetened canned or roasted fresh)
• 1 good sized potato, peeled and diced (for extra creaminess)
• 1.2L (5 cups) vegetable or chicken stock
• 1/2 cup milk or cream or oat milk
• ½ tbsp hazelnut oil
• Salt and white pepper, to taste
• Fresh thyme or bay leaf (optional)
• Drizzle of cream or crème fraîche
• Chopped chives or parsley
• ¼ cup toasted peeled hazelnuts, chopped
• Crusty bread or toasted sourdough

Method

• Heat olive oil or butter in a large pot over medium heat. Add the onion, shallot, thyme and leek. Cook gently for about 5–7 minutes until soft but not browned.
• Add the cauliflower, garlic, potato, and chestnuts. Stir well to coat everything in the oil. Cook for another 5 minutes to lightly soften.
• Pour in the stock and a bay leaf if using. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–30 minutes, until the cauliflower and potato are tender.
• In a low oven (160C) gently roast the hazelnuts and reserved cauliflower florets until just golden - then set aside
• Remove thyme/bay leaf. Use a stick blender directly in the pot or transfer in batches to a blender. Blend until smooth and creamy.
• Stir in the milk or cream and gently reheat. Season with salt and white pepper to taste (white pepper gives a subtle heat without overpowering the nutty flavour).
• Serve into warm bowls. Top with a swirl of cream or hazelnut oil, a sprinkle of chives or parsley, toasted hazelnuts, roasted cauliflower florets and serve with good bread.