Angela Nilsen applies her magic touch to the infamously tricky soufflé - this low-fat version is incredibly easy and can be prepared ahead
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Make ahead tips
You can make the soufflés up to one day ahead. Simply chill, then re-bake when ready to serve. They can also be frozen for 2-3 weeks – cool first, remove from the dishes, then wrap with cling film and foil. Bake from frozen for about 20 mins. The salsa can be made one day ahead and chilled.