FOR THE SOUFFLE
50g/2oz butter, plus extra for greasing
25g/1oz plain flour, plus extra for dusting
200ml/7fl oz milk
300g/11oz leftover hard cheese, cut into chunks
100ml/3½fl oz double cream or crème fraîche
4 eggs, separated
grating of nutmeg
pinch cayenne pepper
FOR THE SALAD
110g bag salad leaves
100g/4oz leftover blue or goat’s cheese, crumbled
50g/2oz leftover shelled nuts
1 pear, sliced
3 tbsp salad dressing (use your favourite), to serve
Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.
While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.
840 kcals, protein 37g, carbs 13g, fat 71g, sat fat 40g, fibre 2g, sugar 8g, salt 2.3g