This is a lovely rich, cheesey, creamy, melt-in-the-mouth soufflé, and one that's amazingly easy to make. You can even freeze or fridge them mid-way through, after the first bake. The trick is to remove them from their baking container whilst still warm, and place them on the baking sheet. You will need four ramekins or ceramic containers. We use ones that are 9 cm in diameter and 6cm deep but wider shallower ones will also work fine.. The salad ingredients listed below are just suggestions. It is a movable feast in terms of what is in season and what you prefer; but the salad dressing needs to be quite acid to balance the lovely richness of the soufflé.

Soufflés:-

200g strong goat’s cheese – take 4 thick slices off, and cut the rest into 1 cm dice

30g finely grated parmesan cheese

225 ml milk

1 small onion cut in half

1 bay leaf

8 whole peppercorns

25g butter, plus a little more for buttering the containers

25g plain flour

2 large eggs, separated

salt

Parmesan Glaze:-

25ml Greek style yoghurt

15g parmesan grated

1 small egg yolk

salt and pepper

Salad:-

Mixture of salad leaves such as rocket, mizuna etc etc

20g walnuts finely chopped or a small handful of toasted pine nuts

10 french beans

8 cherry tomatoes

Salad dressing:-

3 dsp olive oil

1 dsp cider or red wine vinegar

salt and pepper

3-4 drops of truffle oil (optional)

• Begin by placing the milk, onion, bay leaf, salt and peppercorns in a small saucepan. Slowly bring to the boil. Once boiling, remove from heat and allow to steep for 30 minutes, then strain into a jug

• Butter the ramekins and pre heat oven to 180C

• In a small saucepan melt the butter, add the flour, stirring all the time and add the hot milk in stages until it is incorporated. Bring to the boil. Let the sauce bubble for 2 minutes and remove from heat. Transfer into a large mixing bowl, and whisk in the egg yolks, and stir in the diced goats cheese and parmesan

• Whisk the egg whites until they form soft peaks. Fold into the sauce mixture, and immediately transfer into the ramekins. Place them on a deep baking tray and surround them with 1cm of boiling water. Place in the oven and cook for 15 to 20 minutes or until they have risen, gone golden brown on the top and are set and springy in the centre. They will rise up a lot, and sink back down as they cool

• Allow to cool down enough so that you can handle them – it is OK to put them in the fridge to speed this process up. Then remove from the ramekin and make a hole in the underside of the soufflé (i.e. the side that has not been browned). Insert a slice of goats cheese in the bottom of each one

• Make the salad dressing, blanch the beans, and prep all other ingredients so that they are ready to assemble

• Make the parmesan glaze by whisking all ingredients together

• To second bake the soufflés, turn the oven up to 200C. Put the soufflés on a buttered baking or silicon sheet, browned side up. Drizzle over the parmesan glaze and bake for 10 or so minutes till warmed through, and the cheese is just starting to melt

• Serve immediately with the salad