Angela Nilsen applies her magic touch to the infamously tricky soufflé - this low-fat version is incredibly easy and can be prepared ahead
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
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.