- 50g uncooked spaghetti or 140g/5oz cooked spaghetti
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp dried breadcrumb
- 250ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 25g plain flour
- ½ tsp mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 140g mature cheddar, coarsely grated
- 1 large spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 25g baby spinach or rocket leaves, shredded
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 3 medium eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 medium egg white
Preheat the oven to fan 170C/conventional 190C/gas 5. Place a baking sheet on a centre shelf. Break or chop the spaghetti into finger lengths. If using uncooked spaghetti, boil it in a saucepan of salted water until quite soft, for about 7-10 minutes, then drain.
Melt the butter in a medium saucepan and remove a tablespoonful to a 1¼ litre ovenproof soufflé dish. Brush the melted butter well around the base and sides. Add the breadcrumbs and shake around to coat thoroughly.
Heat the milk to boiling in another pan and set aside. Stir the flour and mustard powder into the pan with the remaining butter and heat for a minute, stirring, until sandy coloured. Gradually beat in the hot milk until you have a thick, smooth sauce. Remove from the heat.
Stir in all but 2 tbsp of the cheddar, all the spring onion and the shredded leaves. Stir the spaghetti into the sauce and mix in the egg yolks (you can prepare to this stage up to a day ahead).
Place the 4 egg whites in a large grease-free bowl with a pinch of salt. Whisk until you have a firm foam with floppy peaks. Beat a quarter of this into the spaghetti mixture to loosen it, tip into a large bowl and fold in the rest.
Spoon the mixture into the prepared dish and level the top. Run your thumb around the edge of the dish to make a “gully” and sprinkle over the last of the cheese. Put the soufflé on the hot tray in the oven and bake for 30-35 minutes until it has risen and is golden. Serve immediately.