Fry the bacon pieces in a pan with the lard until golden and crispy.

Use a slotted spoon or skimmer spoon to remove the bacon and set aside to keep warm. Do not discard the rendered fat left in the pan.

In the meantime, trim the cauliflower into even-sized pieces.

Bring the chicken stock to a boil in a large pan and add the cauliflower. Simmer over moderate heat, covering the pot partially with a lid.

Cook until the cauliflower completely softens. Once you are satisfied (pierce a floret with a fork - it should immediately fall off), pour the rendered fat and oil from the bacon pan into the pan of cauliflower.

Use a hand blender to blitz the mixture to a smooth soup.

Stir in half the grated extra-strong Cheddar cheese and allow to melt in. Season the soup with salt and white pepper.

Divide the soup between two warm bowls and scatter over the remaining grated extra-strong Cheddar and the warm, crispy bacon bits. Finish with a scattering of smoked sea flakes and freshly ground black pepper. Garnish with chopped parsley and serve.