Stilton soufflé

Preheat the oven to 200°C. Grease 2 individual ramekins with butter and then grate a fine layer of Parmesan over each one so that it coats the whole of the inside of the dish. Next melt the butter in a small pan, stir in the plain flour and cook over a low heat for 1 minute. Remove from the heat and gradually add the milk bit by bit, whisking as you go to avoid any lumps forming. Boil the mixture gently for about 2 minutes or until it has thickened, then remove the sauce from the heat. Stir in the Stilton cheese, Parmesan, egg yolks and season well. In a clean, dry mixing bowl, whisk the egg whites until they become stiff, but not too solid. Take a spoonful of the egg white and mix it into the cheese sauce, to ‘loosen’ it. Now pour the rest of the egg white into the cheese mixture and using a metal spoon, fold them together as quickly and lightly as possible. Pour the soufflé into the ramekins and level off the top. Slide the tip of a knife 8 mm deep into the edge of each ramekin and slide it right round as if you’re pulling the soufflé mixture away from the edge – this is what will make it rise. Put the soufflé on a baking sheet and place in the oven to cook for 18 minutes, until risen.

Chef's tip: Serve it with a salad made from walnuts that have been toasted in sugar, some mixed salad leaves and a dressing made from extra virgin olive oil and lemon juice.