Twice-baked wild garlic cheese soufflés

Serves 4

25g Wild garlic leaves washed and finely chopped. You can pick these in season from local woods. 35g butter 40g grated Mull Cheddar 30g grated Parmesan cheese 200ml whole milk 25g plain flour 2 large eggs separated 190ml double cream Salt, pepper and grated nutmeg to taste

Method

1. Pre-heat the oven to 200°C 2. Butter four large ramekins well with some of the butter 3. Put the wild garlic in a pan with the milk, bring to boil and put to one side to rest 4. Mix the remaining butter with the flour until smooth, then add the milk and wild garlic and cook until a thick, smooth consistency is achieved. Stir constantly. Cool 5. Whisk in the salt, pepper, nutmeg and Mull Cheddar, followed by the egg yolks 6. Beat the egg whites in a clean bowl until they form stiff peaks and fold into the cheese mixture 7. Spoon into the ramekins and arrange in a deep baking tin with boiling water halfway up the side of the ramekins 8. Cook in the pre-heated oven for 15 minutes. Allow to cool for 15 minutes and then turn out the ramekins. 9. Arrange in a shallow oven-proof dish buttered and sprinkled with half of the grated Parmesan cheese. 10. For the second baking, pour the seasoned cream over the soufflés, sprinkle with the remaining Parmesan and bake for 15 minutes until well risen. Serve hot to your friends and family.