Preheat the oven to 180C (fan-assisted).

Heat a good glug of olive oil and 25g of the butter in a large oven-safe pan. Once hot, add the wedges of cauliflower and a good pinch of salt and fry them for 2-3 minutes on each cut side, until gently golden. Baste each cauliflower wedge with the melted butter, then transfer the whole pan into the oven. Cook for 20-25 minutes, until the cauliflower wedges are soft all the way through and slightly crisp at the edges.

Meanwhile, melt 25g of the butter in a large heavy-bottomed pan over a medium heat. Add the shallots and a pinch of salt and fry for 4-5 minutes, or until soft and golden. Add the garlic and fry for a further minute or so, just to soften.

Add the beans, thyme sprigs, mustard, milk and a good pinch of salt and black pepper to the pan and bring to a very gentle simmer. Lower the heat slightly and cook, stirring regularly, for 5-8 minutes, until the beans are very tender. Remove the thyme stalks, then remove the pan from the heat and stir through the cheddar, parmesan and and a grating of nutmeg. Taste and adjust the seasoning, if needed. The sauce should be silky and glossy - if it is too thick, you can add extra milk (optional: you can blend a ladleful of the beans stir that through here, if you want it extra thick and creamy).

Meanwhile, blitz the stale bread in a food processor into rough breadcrumbs. Fry in the remaining butter for 2-3 minutes, until golden and crisp.

Serve the beans up between plates and top each one with a wedge of cauliflower. Finish with a drizzling of your best olive oil, a grating of parmesan, a handful of the buttery breadcrumbs and a good crack of black pepper.