Cauliflower & almond soup with chorizo drizzle

1. Toast the almonds in a large saucepan then tip out onto a plate. Cut a quarter of the cauliflower into large florets, then into thick bitesized slices. Roughly chop the rest of the cauliflower including the core.

2. Heat 1 tbsp of oil in the saucepan and fry the sliced florets until deep golden, turning once or twice. Remove to a plate. Add the chopped cauliflower, onion, celery, milk and 250ml boiling water to the pan. Crumble in the stock cube and add all but 2 tbsp of the almonds. Bring to a simmer. Cover and cook for 20 minutes until the cauliflower is tender. Blend the soup until smooth, in a food processor or using a stick blender.

3. Heat the remaining oil in a small saucepan and add the chorizo. Cook very gently until the chorizo is crisped and the oil a deep amber colour. Stir half the crème fraîche into the soup and bring to a simmer. Season. Ladle into bowls and scatter with the cauliflower florets. Dot with the remaining crème fraîche and the reserved almonds. Spoon over the chorizo and its oil to serve.