Rising to the occasion

Says don’t be scared of a souffle – just keep the door shut!

Souffle – the word is filled with mystery andreeksofbeingculinarilyunattainable by most of us.

But this is going to dispel all the myths and, hopefully – that is my intention anyway – inspire you with the easiest, most nutritious and delicious range of lunches and suppers.

I used to make souffles all the time. But as is the way with recipes, somehow they slipped to the back of my thoughts until a couple of weeks ago.

We were pressed for time – unusual these days but we were.

I thought of a cheese souffle for lunch and have never looked back!

So, since making the cheese souffle a couple of weeks ago, I’ve made two more savoury souffles.

You, like I have done, can ring the changes with anything which appeals to you.

These are very satisfying to eat, by which I mean filling, and during this winter I determine that souffles and soups will form the backbone of our domestic diet!

These recipes serve two but multiply for more, as in double the quantities for four, treble for six.

Warm bread and a mixed leaf salad with walnuts, if accompanying a cheese souffle, and nothing else is required to be eaten with the souffle.

It couldn’t be easier!

But remember, there is only one absolute about making a souffle...

They must be eaten as soon as they are taken from the oven as within a few minutes they sink inexorably, and there is no sorrier a sight in gastronomic terms than a sunken souffle!

Actually, there is another point to bear in mind – never open the oven door to see how the souffle is cooking.

However strong the temptation to do so, resist at all cost as opening the door will make your rising souffle sink.