Twice-baked blue cheese soufflé

Preheat the oven to 200ºC, gas mark 6. Grease 6 x 200ml ramekins with butter, brushing it up the sides. Coat each with the parmesan and tap out any excess (reserve this for the soufflé mix).

Melt the butter in a saucepan over a medium heat until foaming, then add the flour. Cook and stir for 1-2 minutes until golden, then remove from the heat and gradually stir in the milk. Simmer over a medium heat, stirring continuously, for 2-3 minutes more until thick and smooth. Season.

Transfer to a large bowl and stir in 175g blue cheese (plus the excess parmesan), the egg yolks, nutmeg and chives, until evenly mixed. In a clean bowl, whisk the egg whites and vinegar to form stiff peaks. Gently fold the whites into the cheese mixture until just combined.

Divide between the prepared ramekins and place in a deep baking tin. Pour boiling water into the tin until it comes halfway up the sides of the ramekins (it’s best to do this with the tin on the oven shelf). Bake for 12-15 minutes, or until golden, risen and firm. Carefully remove from the tin and cool completely. Run a knife around the soufflés to loosen, then turn out onto squares of parchment. Cook as below, or cool, cover and chill for up to 3 days.

When ready to serve, preheat the oven up to 220ºC, gas mark 7. Peel away the parchment and place the soufflés in a baking dish. Pour over the cream and top with the remaining 75g blue cheese. Bake for 8-10 minutes (they may take longer if frozen), or until puffed and bubbling. Garnish with a rocket leaf. Delicious with salad as a starter or with steamed green veg for something more substantial.