Diana: Her Fashion Story on Display

 

Diana added her input on the designs for her clothing in pencil

Princess Diana 1996

 Princess Diana, wearing a floral pink gown designed by Catherine Walker, poses for a portrait in 1997. Diana wore this gown in many events, most remembered in Pakistan.

 A green silk velvet evening dress worn in a Vanity Fair photo shoot in 1997; A shift dress of cream printed silk by Catherine Walker worn in 1997;

The dress worn by Lady Diana Spencer as a young debutante in 1979

Brown tweed wool day suit worn on her honeymoon in Balmoral in 1981

 A Catherine Walker dress, Diana wore to look a gala performance by the Royal Ballet at the Berlin Opera House in 1987

Rare mistake: This checked coat, which was worn on an official visit to Venice in 1985 was dubbed ‘the horse blanket’ by the Press

This striking Gina Fratini for Hartnell sari-inspired white silk chiffon gown trimmed with pearlised sequins and beads was first unveiled for a startlingly sexy official portrait by Terence Donovan in 1990

The floor-length bandeau gown and matching scarf were premiered, appropriately, at the Cannes Film Festival of 1987

Cauliflower cheese

  

Serves 4

Salt

1 large cauliflower, cut into florets

200g Parmesan or cheddar cheese

For the béchamel sauce

50g unsalted butter extra for greasing dish

60g plain flour

500ml milk

50ml cream (optional)

Preheat the oven to 180c/fan 160c/gas 4.

Bring a saucepan of water to the boil, season the water with salt and add the cauliflower florets. Cook the cauliflower florets until they are tender, but have a slight resistance when you test them by inserting a small knife. Drain and set aside until the florets stop steaming.

 To make the béchamel sauce, melt the butter in a saucepan over a low-medium heat. Add the flour and stir for 4-5 minutes.

Pour in the milk and cream, if using, and cook for 10-15 minutes on a gentle heat, stirring with a whisk. Add the cauliflower florets to the sauce, and mix so they are submerged or well coated in the sauce.

 Butter a suitably sized ovenproof dish. 

Sprinkle a layer of cheese across the base of the dish. Lay half the béchamel-coated florets in the dish and sprinkle with half of the cheese. Add the rest of the cauliflower and the remaining cheese. Bake for 30-40 minutes, until browned to your liking.