Chop the cauliflower (200g) into individual florets.

Bring a pan of salted water to the boil. Add the cauliflower and cook for approximately 20 minutes, until the cauliflower is soft - you need to cook the cauliflower more that you would if you were serving it to eat whole. It needs to be very soft, otherwise the finished sauce may be lumpy.

Once the cauliflower is soft, drain and then purée with a blender or food processor.

Crack the black peppercorns (15g) in a pestle and mortar ( if you don't have one, put them in a plastic bag, wrap in a tea towel, and hit a few times with a rolling pin) - you want to make sure that the peppercorns are cracked, but do not over-grind otherwise the sauce will lose its intense peppery flavour.

Into a heated saucepan, add the brandy (15ml) and cook for a few seconds.

Add the skimmed milk (100ml), chicken stock cube, black peppercorns and puréed cauliflower.

Season with salt.

Ensure that the sauce is heated through, then serve.