TWICE-BAKED CRAB SOUFFLÉS

Such a rich, decadent first course or lunch. Fresh crab meat makes a huge difference to the dish.

Serves 6

25g (1oz) butter, plus extra for greasing

25g (1oz) plain flour

200ml (7fl oz) hot milk 3tbsp creamed hot horseradish (or 2tbsp creamed hot horseradish sauce)

1tbsp chopped dill

2 eggs, separated

200g (7oz) fresh white crab meat

300ml (½pt) pouring double cream

2tsp grated fresh root ginger 1 x 70g packet of brown shrimp

Bread or salad, to serve You will need 6 x 150ml (¼pt) or 8 x 100ml

(3fl oz) ramekins

Preheat the oven to 220°C/fan 200°C/gas 7.

Grease the bases and sides of the ramekins with butter. Line a roasting tin with a piece of paper towel.

Melt the butter in a pan over a medium heat. Add the flour and stir for a few seconds. Whisk in the hot milk and continue to whisk until you have a smooth, thickened sauce. Remove from the heat and then leave to cool slightly.

Add 1 tablespoon of the horseradish, all of the dill and the egg yolks to the pan. Season with salt and pepper, then stir in the crab meat.

Whisk the egg whites in a clean bowl until stiff. Gently fold the whites into the crab mixture, then divide between the ramekins. Place the ramekins on the paper towel in the roasting tin (the paper will stop them sliding around), then half fill the tin with boiling water to make a bain marie. Place the tin in the oven and bake for 15-20 minutes, or until risen and lightly golden on top. Leave to cool.

When ready to serve, preheat the oven to 200°C/fan 180°C/ gas 6 and butter a shallow ovenproof dish. Run a palette knife around the edges of the ramekins to release the soufflés, then place them in the dish. Mix the cream, ginger and remaining horseradish. Season then pour the sauce around the soufflés. Spoon a little pile of shrimp on top of each soufflé. Bake in the oven for 12-15 minutes, until bubbling around the edges. Serve hot with bread or salad.