Use up cheese, cream, nuts and pears
Cheeseboard soufflé & seasonal salad
If you have a selection of cheeses to use up, then go for the harder ones like cheddar and Gruyère in the soufflé, and save blue or goat’s cheeses for the salad. Serves 4 Prep 25 mins Cook 35 mins £ 2.13 per serving 840 kcals, 71g fat, 40g sat. fat, 8g sugar
FOR THE SOUFFLÉ
50g butter, plus extra for greasing 25g plain flour, plus extra for dusting 200ml milk 300g leftover hard cheese (or vegetarian
alternative), cut into chunks 100ml double cream or crème fraîche 4 eggs, separated grating of nutmeg pinch of cayenne pepper
FOR THE SALAD
110g bag salad leaves 100g leftover blue or goat’s cheese (or vegetarian alternative), crumbled 50g leftover shelled nuts 1 pear, sliced 3 tbsp salad dressing (use your favourite), to serve
1Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan, then use a little to brush a 20cm soufflé dish. Dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
2In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed-up and golden.
3While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.