Eggs, cheese and smoked fish - FatSteak Club comfort food. But we don’t like doing things by halves, so this souffle isn’t a ramekin bound tiddler (although those are ok too!) Swap the trout for shredded ham or wilted spinach or serve it plain, but always oven fresh.

Step 1 - The cheese base

• Warm the milk with the cayenne pepper and add a pinch of salt and a few grinds of black pepper.

• Melt the butter in a saucepan and add the flour. Stir while heating to a sizzle.

• Slowly add the warm milk to the resulting roux, stirring all the time to combine. The mixture will thicken a little.

• Pour the mixture into a large bowl with the egg yolks and whisk to combine. Stir in the cheese mix.

Step 2 - Souffle!

• Preheat the oven to 200 C.

• Very generously grease a 30 cm oval dish (or equivalent) with butter.

• In a large bowl, whisk the egg whites to stiff peaks.

• Fold the egg whites, cheese mix and flaked smoked trout together and pour into the oven dish.

• Bake for 25 minutes. The souffle should be springy to the touch. Serve immediately!

 Ingredients

• 250ml milk

• 1/2 tsp cayenne pepper

• 25g butter (and extra for greasing)

• 1 tbsp plain flour

• 120g grated cheese (I used a mix of 50g Gruyere, 40g Parmesan, 30g Cheddar)

• 4 large eggs separated

• 125g smoked trout pieces