Broccoli & Stilton soufflés

  • Preparation time: 15 minutes
  • Cooking time: 15-20 minutes
  • Total time: 30-35 minutes 30 minutes

Serves: 6


50g butter, plus extra for greasing
3 tbsp Cooks’ Ingredients Breadcrumbs
300g broccoli crown, cut into florets
60g plain flour
300ml semi-skimmed milk, warmed
¼ tsp freshly grated nutmeg
100g Waitrose Long Clawson Creamy Blue Stilton
4 medium Waitrose British Blacktail Free Range Eggs, separate


1. Preheat the oven to 200ºC, gas mark 6. Grease 6 large (250ml) ramekins with butter then sprinkle in the breadcrumbs and roll around until the base and side are evenly coated.

2. Cook the broccoli in a large pan of boiling water for 5 minutes until tender. Drain well.

3. Meanwhile, heat the butter in a pan until melted then stir in the flour and cook for 2 minutes. Beat in the milk (don’t worry if it’s a little lumpy), bring to the boil and simmer for 2 minutes until thickened. Remove from the heat.

4. Add the broccoli to the pan then, using a handheld blender, purée the mixture until smooth. Beat in the nutmeg, cheese and egg yolks.

5. In a separate bowl, whisk the egg whites until stiff then gently fold into the broccoli mixture. Spoon into the ramekins and bake for 15–20 minutes until risen and golden. Serve swiftly.