Easy spinach & cheese soufflés

Put the spinach into a colander and pour over a kettle of freshly boiled water to wilt. When cool enough to handle, squeeze until as dry as possible, then roughly chop and put into a large bowl.

Separate 3 eggs. Fold together the spinach, egg yolks and cheese sauce. Season. In a clean bowl, whisk the egg whites to stiff peaks, then fold these in. Divide the mix between 6 x 200ml well-buttered ramekins or heatproof dishes placed on a baking sheet.

Run your thumb around the inside rim of each dish to clean the edges. Cook in a preheated oven at 200ºC, gas mark 6 for 13-16 minutes, or until risen and golden. Serve with toasted sliced baguette. For something more substantial, serve with a generous salad and more baguette.