Start with the cauliflower. Trim them into equal-size pieces and bring a large pan of salted water to the boil.

Boil the cauliflower until completely tender. A floret pierced with a fork should immediately slide off. This can take up to 20 minutes.

In the meantime, prep your remaining ingredients and preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).

Drain the cooked cauliflower in a colander and allow to steam off for a few minutes. You don't want any unnecessary moisture in the cauliflower mash.

Mash the cauliflower very well using a potato masher, then add the cream cheese and Dijon mustard. Mix well and season the mixture with salt and white pepper.

For extra smooth creamy mash (I highly recommend this step) transfer the mixture to a mini food processor. Blitz the mixture to a smooth puree. Set aside.

For the mince (which can be started while the cauliflower is still cooking) heat the lard in a large pan. Cook the onions until they have softened and partially caramelised. Add the mushrooms and garlic and cook until the mushrooms have softened and caramelised. Keep stirring to avoid the garlic burning.

Deglaze the pan with the red wine vinegar. Cook until the vinegar cooks out, then tip in all the mince. Add the dried thyme and cayenne pepper (if using). Continue to cook until the mince browns evenly.

Add the chopped tomatoes and reduce the heat to moderately low.

Cook until all the liquid cooks out and you are left with a thick, chunky mixture. Taste to check seasoning and salt the mince as needed. Transfer to a suitable-size dish. Spread over the creamy cauliflower mash.

Scatter over the grated Cheddar cheese and place the dish on a tray (to avoid any bubbling over) and bake until the cheese bubbles and gratins.