I’m sure I’ve mentioned how much I like eggs. Well cheese is pretty great (grate) too, and this dish combines them beautifully. This is a superb starter for a dinner party because you can prepare in advance and needs very little done before serving. The soufflés will shrink when you cool from the first stage but don’t worry: the final result looks good and is big on taste and texture.

Step 1 - First bake

• Preheat the oven to 200 C.

• Grease three ramekins and place a circle of baking parchment at the bottom of each. Place in a deep oven tray with water to half way up the ramekins.

• In a small saucepan warm the milk with the onion to a gentle simmer for 5 minutes.

• Meanwhile melt the butter in another small saucepan and add the flour, beating to a roux and cooking a little further.

• Slowly decant the milk onto the roux, a tablespoon at a time, while continuing the stir vigorously. The mixture should become a thick paste like a thick custard.
  Top Tip: stop adding milk if it becomes too thin but add a little fresh milk if it is too hard to stir.

• Add the Gruyere and a few gratings of nutmeg. The mixture should be a thick cheese sauce. Leave it to stand for a few minutes.

• Meanwhile, separate the eggs. Add the yolks to the cheese sauce along with the chives and stir. Beat the whites with a whisk until it forms peaks.

• Gently fold the whites into the slightly cooled cheese mixture taking care to avoid knocking air out of the whites.

• Add the mixture to the ramekins (they should be filled to about halfway) making sure the very top of the dish is clean.

• Bake in the oven for 20 minutes until risen and golden.

• The souffles should easily come out of the ramekins by sliding a knife around the edge.

• Discard the baking parchment and store covered in the fridge until needed (up to 24 hours).
  Top Tip: you can of course serve them as they are, or devour one right away: that’s why we make three…

Step 2 - Second bake

• Preheat the oven to 200 C.

• In an oven dish place the souffles, dollop on the double cream and sprinkle the grated Parmesan over the top.

• Bake for 10 minutes until bubbling and the cheese has melted.

 Ingredients

• 1 onion, peeled, and cut into quarters

• 150 ml whole milk

• 20g butter

• 20g plain flour

• 60g Gruyere cheese, grated

• 1 tsp wholegrain mustard

• Freshly grated nutmeg

• 2 eggs

• 1 tbsp chopped chives

• 3 tbsp double cream

• 20g Parmesan cheese, grated