ISLE OF WIGHT DOUBLE-BAKED CHEESE SOUFFLES

I used to drive past Briddlesford Lodge Farm on my trips to the Isle of Wight but it’s become my first stop when I arrive on the island. The milk from their Guernsey cow herd produces the most fantastic cheese, cream and butter – all of which are used in these soufflés. Any Cheddar cheese will do, though, so give the recipe a try!

Serves 4

40g (1½oz) butter, plus extra softened, to grease

40g (1½oz) plain flour, plus extra to dust

250ml (9fl oz) milk

200g (7oz) grated Cheddar

1tbsp Dijon mustard

1tsp chopped rosemary

Sea salt and freshly ground black pepper

1 egg yolk

3 egg whites

400ml (14fl oz) double cream A small bunch of watercress 1 chicory bulb, chopped

2 little gem lettuces, chopped For the dressing

1 egg yolk

25ml (¾fl oz) white wine vinegar 100ml (3½fl oz) vegetable oil

Preheat the oven to 200°C/fan 180°C/gas 6. Grease 4 x 8cm soufflé moulds or ramekins with butter and dust the insides with flour, tipping out any excess.

Melt the butter in a saucepan over a medium heat and whisk in the flour, cooking for about 1 minute. Slowly pour in the milk, whisking all the time, and cook for about 2 minutes. Beat in a third of the cheese and all the mustard and rosemary, then season. Pour into a bowl and leave to cool. Stir in the egg yolk when the sauce has cooled.

Whisk the egg whites in a clean, grease-free bowl until stiff peaks form. Fold into the sauce, then fold in half of the remaining cheese. Spoon into the prepared moulds, then level off the tops. Run your finger around the edge of each soufflé to create a slightly shallower border. Sit the moulds in a deep roasting tin lined with kitchen paper (to stop the bottoms of the soufflés from catching) and pour water into the tin to about two-thirds of the way up the outsides of the moulds. Carefully transfer to the oven and bake for 12-14 minutes. Remove from the oven and lower the temperature to 180°C/fan 160°C/ gas 4. Lift each mould out of the roasting tin, run a knife around the edge of the soufflés and turn out into an ovenproof dish. Allow to cool slightly then pour the cream over and scatter with the remaining Cheddar. Bake for 10-12 minutes.

To make the dressing, whisk the egg yolk, vinegar and oil together in a bowl. Season and add 1tbsp cold water and whisk again to combine. Put the watercress, chicory and little gem leaves into a bowl and dress with 2tbsp of the dressing. (Pour the rest into a clean, airtight jar, store in the fridge and use within a week.) Toss well. Spoon a soufflé and some sauce onto each plate and serve the salad on the side.

NOTE: The dressing uses raw egg, which may be unsuitable for those with vulnerable immune systems.