Prepare the broccoli: Wash the broccoli heads thoroughly and pat them dry. Cut the florets away from the thick stalks — you want florets no bigger than a thumb, so they catch the dressing. Slice the tender part of the stalk into thin coins about ½cm thick. You should hear a clean, crisp snap as you cut; that’s the sound of freshness. Place the florets and stalk pieces into your large salad bowl.

Cook the beef bacon: Set your frying pan over a medium heat and add the diced beef bacon. Listen for the gentle sizzle as it hits the pan. Cook for 8 to 10 minutes, stirring occasionally, until the pieces are browned and have rendered their fat. The smell will be deeply savoury, almost like a good steak searing. Once they are crisp and golden, use a slotted spoon to transfer them to a plate lined with paper towels. Let them cool completely while you work on the rest.

Prepare the dressing: In a small bowl or a jar with a tight-fitting lid, combine the mayonnaise, soured cream, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk thoroughly or shake the jar vigorously until the dressing is pale, creamy, and completely smooth. Taste it — it should be tangy, slightly sweet, and well-seasoned. Set aside.

Assemble the salad base: To the bowl of broccoli, add the cooled beef bacon, cubed cheddar cheese, dried cranberries, toasted sunflower seeds, and finely diced red onion. Toss gently with your hands or salad servers to distribute everything evenly. The colours at this stage are gorgeous: deep green, bright red, pale gold, and creamy white.

Add the dressing: Pour the dressing over the salad. Using a large spoon or spatula, fold the dressing through the ingredients until every floret and piece of beef bacon is glistening. Don't rush this step — take your time to ensure the dressing coats everything evenly. The sound of the creamy dressing folding through the crunchy broccoli is deeply satisfying.

Chill and rest: Cover the bowl with cling film or a tight-fitting lid and place it in the refrigerator. This is the most important step. Let the salad chill for at least 1 hour, but 2 to 3 hours is even better. During this time, the flavours marry together and the broccoli softens just slightly while keeping its pleasing crunch. My husband, who's usually picky, asked for seconds after this resting period!

Final stir and serve: Just before serving, give the salad a good stir to redistribute the dressing that may have settled at the bottom. Taste and adjust seasoning if needed — sometimes it needs an extra pinch of salt or a tiny splash of vinegar to brighten it up. Serve chilled or at cool room temperature.