Smoked salmon soufflés

These soufflés are baked ahead, then reheated just before serving. They don’t rise as high as traditional ones, but are still lovely and light.

QMakes 6 Prep 30 mins before second bake

QQCook 25-30 mins

40g butter, plus extra for the dishes 25g plain flour

300ml milk

85g soft cheese

2 tsp chopped dill

3 large eggs, separated

85g smoked salmon, chopped ½ lemon, zested

TO SERVE

6 tsp crème fraîche

2 large slices smoked salmon dill sprigs

1 Put the butter, flour and milk in a pan and cook over a medium heat, stirring until thick. Remove from the heat and stir in the cheese in small spoonfuls, then the dill. Season to taste, then beat with a whisk to combine.

2 Heat the oven to 200C/180C fan/gas 6. Butter six 150ml soufflé dishes and line the bases with baking parchment. Stir the egg yolks into the sauce and add the salmon and lemon zest. Whisk the egg whites until stiff, then fold into the salmon mix. Spoon into the dishes and bake in a roasting tin half-filled with water for 15 mins until risen and golden. Leave to cool (don’t worry if they sink).

3 When ready to serve, very carefully turn the soufflés out, peel off the baking parchment and place on new squares of parchment. Top each with 1 tsp crème fraîche. Bake for 10-15 mins at 200C/180C fan/gas 6 until just puffed. Quickly top each with some salmon and a dill sprig.

PER SERVING 237 kcals, fat 19g, saturates 11g, carbs 6g,

sugars 3g, fibre none, protein 11g, salt 1.2g

2 Season generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, and season to taste. Tip into a serving dish, tapping the bottom of the dish on a work surface to level the top. Chill to set. 3 Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a heatproof bowl in the microwave, then leave for 1 min to settle and separate. Pour the yellow butter that has risen to the top into another bowl, discarding the milky liquid. Leave the butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep in the fridge for two days.

PER SERVING 535 kcals, fat 50g, saturates 31g,

carbs 2g, sugars 1g, fibre none, protein 18g, salt 1.1g

1 garlic clove, crushed

200g feta

100g ricotta

4 tbsp chopped dill, plus extra to garnish 1 large cucumber, halved lengthways,

seeds scooped out and discarded

1 Whizz the garlic, feta, ricotta and dill in a food processor until thick and smooth.

2 Fill the cucumber middles with the cheese mix. Cut into 3cm-thick slices. Sprinkle with pepper and garnish with the extra dill.

PER BITE 29 kcals, fat 2g, saturates 1g, carbs none,

sugars none, fibre none, protein 2g, salt 0.3g