This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like Braeburn or the sweeter Pink Lady, which will contrast well with creamy blue cheese. Do not skip blanching the cauliflower – it will improve the flavour. To retain the crunch only blanch for a minute.

1. Blanch/steam the cauliflower florets for 1 minute and then plunge into a bowl of icy cold water. This retains the crunch and reduces bitterness.
2. Make the dressing by combing all the ingredients and mixing well (I put them in a jar with a tight lid and shake it).
3. Add the cauliflower and rocket to a bowl, roughly crumble the cheese over and, at the last minute, slice and add the apples (to prevent any browning).
4. Pour over the dressing and gently mix together. Serve immediately.

Jo Arnell runs gardening courses from her beautiful home in Woodchurch, Kent, where we photographed these recipes (in her splendid dedicated workshop space). To find out more, see hornbrookmanor.co.uk