Crab & Gruyère soufflés

1. Grease 4 x 140ml ramekins or dariole moulds with butter. Preheat the oven to 180°C, gas mark 4. Melt the butter in a small saucepan over a medium heat, add the flour and cook for 1 minute. Gradually add the milk, whisking to avoid lumps. Cook for 1 minute, stirring; the mixture will thicken and start to come away from the sides of the pan.

2. Spoon into a bowl and add the mustard powder, lemon zest, 40g cheese, the brown crabmeat and seasoning. Cool before stirring through the white crabmeat, egg yolks and chopped dill.

3. In a clean bowl, whisk the egg whites to stiff peaks. Fold carefully into the crab mixture, divide among the ramekins, sprinkle with the remaining cheese and place in a deep roasting tin. Pour just-boiled water into the tin to come halfway up the sides of the ramekins. Cook in the oven for 20-25 minutes until golden and set. Serve straight away, garnished with pea shoots and dill fronds.

Cook’s tipTo get ahead, bake the soufflés as above, then chill in the fridge. When you’re ready to serve them, preheat the oven to 220˚C, gas mark 7. Turn the soufflés out onto an ovenproof dish, top with 1 tbsp crème fraîche and bake for 15 minutes.