The cauliflower and Saint Agur Blue Cheese sauce and the crumb can be made up to two days in advance.
For the seasonal roasted roots
Preheat the oven to 170°C / 150°C fan oven / 340°F / Gas mark 3½.
In a pestle and mortar (or using the flat of a knife), grind the caraway seeds.
Coarsely chop the celeriac and turnip (about 3 cm). Chop the carrots into bite-sized slices. Quarter the parsnips lengthways, then cut each quarter in half. Chop the cauliflower florets into equal-sized pieces, roughly the same size as the other vegetable pieces.
Place the vegetables in a roasting tin. Season with the caraway and cumin, and the salt, pepper. Drizzle all over with olive oil.
Roast for 35 minutes, until the vegetables are cooked through and golden.
For the cauliflower and Saint Agur Blue Cheese sauce
Coarsely chop the cauliflower florets (about 2cm). Coarsely cut the Saint Agur into pieces.
In a medium-sized saucepan, on a medium heat, melt the butter, add the cauliflower pieces and seasoning, cover with a lid and sweat without colour for about 4 minutes, stirring occasionally.
Now add the milk and bring to the boil, reduce to a simmer, cover with a lid, and simmer for 12-15 minutes. Once the cauliflower is soft and cooked through, remove the pan from the heat and leave it to cool.
Once cooled, blend the cauliflower – with the liquid it has cooked in – until smooth. Add the Saint Agur Blue Cheese and blend again until smooth. Taste and adjust the seasoning if necessary. Transfer the sauce to a bowl and keep it aside, or refrigerate until required (for up to two days).
For the festive crumb
Place all the festive crumb ingredients in a large bowl.
Mix well and reserve until required. Easy!
Preheat the oven to 180°C / 160°C fan oven / 350°F / Gas Mark 4.
In an oven-proof serving dish (or roasting tin), combine the root vegetables and Saint Agur sauce. Scatter the festive crumb over the top – et voilà!
Bake for 15-20 minutes until golden, bubbling and ready to serve to your grateful loved ones.