HOW TO MAKE IT
1 Tip the milk into a large saucepan with the onion, thyme and a few cracked black peppercorns. Bring to the boil, then turn o the heat, leave to cool and strain into a jug. Melt the butter in a large saucepan. Brush about a third of this all over the inside of a 16cm soué dish, then sprinkle over the parmesan to completely coat the dish.
2 Continue to cook the remaining melted butter over a medium heat until it turns nutty brown. Use a wooden spoon to stir in the flour, mustard powder and cayenne. Cook, stirring, for 1 min until you have a sandy paste, then gradually pour in the milk, mixing it thoroughly before adding more. Once all the milk has been added, cook over a low heat, stirring continuously for 10 mins until thick. Add the yeast extract, if using, and the cheddar, and stir until melted. Season well. Tip into a bowl and set aside to cool.
3 Heat the oven to 210C/190C fan/gas 7 with a baking sheet inside. Separate the egg whites and yolks, putting the whites into a clean bowl and stirring four of the yolks into the sauce. (You can use the remaining egg yolk in another recipe.) Stir the goat’s cheese into the cooled sauce.
4 Use an electric or large balloon whisk to beat the egg whites until they just hold their shape. Use a large metal spoon to stir a spoonful of the beaten egg whites into the sauce, then gently fold in the rest, trying to keep as much volume in as you can.
5 Spoon the mixture into the prepared dish. Run a cutlery knife around the edge to create a ‘top hat’ e ect – this ensures the soué will rise above the rim without sticking. Put the dish on the hot baking tray in the oven and bake for 25-30 mins until risen with a slight wobble, and the top is deep golden. Serve immediately with a watercress salad, if you like.
GOOD TO KNOW calcium
PER SERVING 501 kcals • fat 38g • saturates 22g • carbs 15g • sugars 4g • ibre 1g • protein 24g • salt 1.5g