THE words "cauliflower" and "summer" don’t tend to feature too often in the same sentence, but believe it or not cauliflowers are absolutely great at this time of year. We’re lucky living on Merseyside because there’s an abundance of English summer cauliflower growers in Widnes – so they’re really not at all difficult to get hold of.

Next time you find yourself in the Widnes area, it really is worth popping in to a farmer’s shop because chances are they’ll have loads of English cauliflower and at cheaper prices (and with a fresher taste) than your local supermarket.

This Cauliflower, Cumin and Almond soup is beautifully light. It can also be served cold as well, which makes it feel more at home on your summer menus, although with the weather we’ve had lately you may just need something to warm you up.

To serve four you will need: 1 large cauliflower (cut into small florets), 1 small onion chopped, 1 carrot chopped, 2 cloves garlic chopped, 2 fresh bay leaves, 200 ml (7 fl oz) milk, 3tsp fresh cumin seeds (or 2tsp ground cumin), 150g (5 oz) whole unpeeled almonds, 3 tbsp olive oil and 50g (2oz) butter and a handful of freshly chopped coriander.

In a large heavy-based saucepan heat the olive oil and butter and gently fry the onions, carrot, garlic and cauliflower until they become soft. Add the milk and bay leaves and top up with water until the cauliflower is just covered. Bring to the boil and simmer for 40 minutes.

Meanwhile cover the almonds in boiling water, leave for one minute and then drain. When cool enough to handle peel them and place them on a baking tray and pop into a hot oven until golden. Take out and leave to cool. In a small frying pan over a high heat fry the cumin seeds until their fragrant smells start to fill your kitchen, it’s wonderful! Then grind them in a pestle and mortar. You can use the already ground cumin if you wish but trust us, the smell of fried cumin is too amazing to miss.

Finally add the cumin and roasted almonds to your soup mixture and blend in a food processor. Push the soup through a sieve (not too fine) and serve with the coriander and fresh bread.

The cauliflower in this next recipe for runner bean salad could never be accused of belonging on a winter menu – it has definitely earned its place in summertime. It’s always nice to use a common ingredient in a new way, and frying cauliflower really brings out a different, fresh flavour.

Firstly, divide one small cauliflower into small florets (taking out most of the stems), then cook in boiling salted water for 3-4 minutes, drain and leave to cool. Next, fry the florets in a little olive oil and a knob of butter until golden and set aside.

Slice 175g (6oz) English runner beans on the diagonal and cook them in boiling salted water for two minutes. Drain and refresh them in a bowl of iced water (this will stop them cooking and retain their colour) and set aside. Now make a dressing by whisking ½ tsp caster sugar, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard and then stir in 4 tbsp creme fraiche and a squeeze of lemon. Season with salt and pepper.

In a large mixing bowl mix together 175g (6 oz) mixed salad leaves with the cauliflower, beans and the dressing. This is a great summer salad with an unusual twist that will go with anything from the BBQ.

* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.