Twice-baked Cheddar soufflés

1 Grease the insides of 4 x 8cm ramekins, then dust with flour, tapping out any excess. Put a disc of baking parchment in the base of the ramekins, then put on a baking tray. Preheat the oven to 200°C, gas mark 6.

2 Put a saucepan over a medium heat, add the butter, allow to melt, then stir in the flour to make a roux. Reduce the heat and cook the roux for a couple of minutes. Remove the pan from the heat and allow to cool slightly. In another pan, heat the milk until just warm, then gradually stir into the roux with the pan set over a gentle heat. Continue until all of the milk is used up and the mixture has come to the boil, becomming a thick sauce. Add 115g cheese and stir until melted. Add the salt, pepper and egg yolks, then allow to cool to room temperature.

3 Once cool, use electric beaters to whisk the eggs whites to stiff peaks, then fold into the mixture, adding the herbs and mustard. Divide the mixture evenly between the ramekins. The soufflés will fall - don't worry, this is normal. Line a baking tray with baking parchment.

4 Once cool, very carefully remove the soufflés from the ramekins, discarding the parchment discs, then place upside down on the parchment-lined baking tray. These can now be covered in the fridge for up to 2 days (just remove from the fridge 20 minutes before the second bake to allow them to come up to room temperature)|, or you can do the second bake immediately.

5 Preheat the oven to 200°C, gas mark 6. Cover each souffle with 1tbsp cream and 10g grated Cheddar Bake for about 10 minutes, until the cheese has melted and the top is golden. Serve immediately with a rocket and watercress salad, if liked.