Twice Baked Smoked Duddleswell Cheese Soufflés

Serves 6 as a starter


150g Smoked Duddleswell grated.
25g butter
25g plain flour
300ml hot milk
Pinch of cayenne pepper
Squeeze of lemon juice
3tsp finely chopped chives
2 eggs and 2 egg whites
25g bread crumbs
25g ground hazelnuts
Melted butter for brushing


First make a roux by melting butter in pan, fully incorporate the flour and slowly add hot milk to make a thick white sauce. Add 100g Smoked Duddleswell, cayenne and lemon juice. Season with salt and pepper. Allow to cool slightly and then beat in 2 egg yolks. Whisk the four egg whites to soft peak stage and fold into cheese sauce. Brush six ramekins with melted butter and coat with mixture of hazelnuts and breadcrumbs. Sprinkle remaining cheese into bottom of ramekins. Spoon soufflé mixture into ramekins. Bake in bain marie (or deep roasting tray) of boiling water for 12-14 minutes at 190 C.

You can serve these soufflés straight away or chill and store to re-bake. If re-baking, turn soufflés out of their ramekins and bake on a tray at 190 C for 10-12 minutes.