Take two classic British ingredients and whip up a light, fresh soup.
Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
Add the cauliflower and continue to cook for a further 2-3 minutes.
Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.
Put the soup in a blender and pulse until smooth.
Season to taste with salt and freshly ground black pepper then serve.
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In Birmingham, James and his brigade of chefs try out a new ordering system.
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