• 4 oz cold mashed potato
  • 2 oz chopped wild garlic
  • 1 clove of roasted garlic, made into a smooth paste
  • 1 tbsp cream
  • 1 oz flour
  • 1 oz grated hard cheese plus a bit more for coating the dish (parmesan or grana padana)
  • milk
  • 1 egg white
  • mixed fresh herbs - parsley, chives, thyme, chervil etc


  • STEP 1
    Heat the oven to 375 degrees.
  • STEP 2
    Butter a souffle dish or small ovenproof pan/dish and coat the bottom and sides with some of the grated cheese.
  • STEP 3
    Mix together all the ingredients except the egg in a bowl with enough milk to make a thick but runny ‘batter’ Beat the egg white until peaked, then fold into the potato mix
  • STEP 4
    Half fill the souffle dish/pan with the mix and place in the oven. Leave for at least 20 mins until risen and browned
  • STEP 5
    For the dressing, in a blender, mix parsley, wild garlic, lovage and chives, olive oil and lemon juice to make an emulsion. Season with salt and pepper and drizzle over the soufflé

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