Twice-baked spinach, parmesan and goats' cheese soufflé By Gordon Jones

Ingredients

70g/2½oz butter, plus extra, melted, for brushing
40g/1½oz plain flour
250ml/8½fl oz semi-skimmed milk
2 tbsp finely grated parmesan cheese, plus extra for sprinkling
200g/7oz soft goats' cheese
500g/1lb 1oz baby leaf spinach, washed
pinch sea salt, to taste
pinch freshly-grated nutmeg, to taste
6 free-range eggs, separated
½ lemon, juice only

Directions

Preheat the oven to 200C/400F/Gas 6.

Melt 40g/1½oz of the butter in a pan over a medium heat and stir in the flour until smooth and well combined. Slowly add the milk to the mixture, whisking continuously to prevent any lumps from forming. Cook over the heat for a few more minutes, or until thickened, then stir in the grated parmesan cheese and the goats' cheese until both are melted.

Add the remaining butter to a separate pan and melt over a medium heat until foaming. Add the baby leaf spinach, a pinch of salt and a pinch of nutmeg and cook for 1-2 minutes, or until wilted. Transfer the spinach to a food processor and blend until smooth.

Whisk the egg yolks into the cheese sauce until smooth and creamy, then stir in the spinach purée until well combined. Add a squeeze of lemon juice and a pinch of salt, to taste. Set the pan aside to cool.

In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the cooled cheese and spinach mixture until just combined.

Brush the insides of eight ramekins with the melted butter and lightly dust with grated parmesan. Fill the ramekins to about three-quarters full with the cheese and spinach soufflé mixture.

Bake the soufflés in the oven for 8-10 minutes, or until risen. Remove from the oven, cover and place in the fridge until cooled.
(The soufflées can be prepared a day in advance and reheated just before serving.)

To serve, sprinkle more grated cheese over the soufflés and place into the oven for 5-8 minutes, or until warmed through and golden-brown on top. Serve immediately.