2 sprigs fresh rosemary, leaves only, chopped
1 large cauliflower, cut into florets
1.5kg/3lb 5oz floury potatoes, peeled and cut into 5mm/ 1/4in thick slices
3 garlic cloves, roughly chopped
2 large onions, thickly sliced
2 sprigs fresh thyme
1 tsp English mustard
50g/1¾oz plain flour
2 tbsp Worcestershire sauce
1 bay leaf
500ml/18fl oz beef stock
sea salt and freshly ground black pepper
2 tbsp plain flour
1 tbsp vegetable oil
75g/2¾oz butter
50g/1¾oz unsalted butter, melted
50g/1¾oz butter, plus extra for greasing
200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated
2 free-range egg yolks
450ml/16fl oz milk
6 lambs’ kidneys, trimmed, skinned and chopped
1.5kg/3lb 5oz lamb neck fillet, cut into 2.5cm/1in pieces
150ml/5fl oz red wine