1 ea Small cauliflower
1 ea Teacup double cream
1/4 lb Caerphilly cheese
1 T Tomato ketchup
1 t Ground bay leaf
1 t Mustard powder
1 pt Thick Bechamel sauce
1/2 lb Peeled prawns
1 t Garlic salt
1 t Celery salt
1 t Turmeric

Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot.

Make a pint of Bechamel sauce using Welsh butter to Panada consistency.

Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil.

Pour the mixture over the cauliflower and grill until golden brown.

pipe creamed potatoes around the individual portions.