Coygimwch Dell Patagonia

This Welsh classic combines tender cauliflower florets with peeled prawns under a richly spiced bechamel sauce, finished with crumbled Caerphilly cheese and grilled until golden and bubbling. It’s a proper British gratin with a few unexpected twists in the sauce.

The bechamel gets built up with double cream, then seasoned with a complex blend of turmeric, dry mustard, ground bay leaf, garlic salt, celery salt, and a spoonful of tomato ketchup. That combination sounds unusual, but it creates a warmly spiced, golden sauce with subtle depth that complements both the mild cauliflower and sweet prawns.

Caerphilly is a crumbly, slightly tangy Welsh cheese that melts into the sauce without becoming stringy. It’s milder than cheddar but more interesting than mozzarella. The sauce gets heated gently with the cheese and prawns folded in, then poured over the cauliflower and run under the grill until the top turns golden brown. Piped creamed potatoes around the edge make each portion a complete meal.

Chef Tips

• Cook the cauliflower until just tender, not soft. It needs to hold its shape under the heavy sauce and through the grilling
• Heat the sauce gently after adding the cheese and prawns. Boiling will make the cream separate and the prawns turn rubbery
• If you can’t find Caerphilly cheese, a mild Lancashire or young white cheddar makes a reasonable substitute
• Individual gratin dishes give a better crust-to-filling ratio than one large dish

Variations

• Use crab meat instead of prawns for a more luxurious version
• Add a handful of chopped chives or flat-leaf parsley to the sauce for color
• Skip the piped potatoes and serve with crusty bread to soak up the sauce