- 425ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 small onion, thickly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- pinch nutmeg
- 2 fresh or dried bay leaf
- 4 tbsp butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 7 tbsp plain flour
- 1 heaped tsp English mustard
- 4 egg, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g extra mature cheddar, finely grated
- 142ml pot double cream
Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.