- 25g butter, plus extra butter for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g plain flour
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- generous bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- bunch spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 150g pack goat's cheese, chopped into small chunks
- 3 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp freshly grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 190C/fan 170C/gas 5. Butter four 200ml ramekins or ovenproof dishes, or six 150ml ones. Set the dishes on a baking tray to make them easier to remove from the oven. Melt the butter in a heavy-based pan, stir in the flour and cook, stirring, for 1 min. Slowly mix in the milk to make a thick sauce. Simmer for 2 mins to cook the flour. Remove from the heat and stir in the parsley, spring onions, goat’s cheese, egg yolks, threequarters of the parmesan and seasoning.
Whisk the egg whites until they are stiff, then fold into the sauce in three batches, cutting through the mixture each time to incorporate the egg white without losing too much air from the mix. Divide between the prepared dishes and sprinkle with the remaining parmesan. Bake for 20 mins for the small dishes and 25 mins for the larger ones until risen and golden. Serve without delay.
Prepare aheadYou can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them.