Vegetarian showstopper

1 Pour the milk into a pan, add the bay leaf, thyme sprigs, onion and nutmeg.

Set over a low heat and slowly bring to a simmer – don’t boil – then remove from the heat and set aside to infuse.

2 Meanwhile, brush the insides of 4 x 175ml (6fl oz) dariole moulds or metal pudding basins with melted butter to coat. Add the breadcrumbs, turning and tilting the moulds until evenly coated, tipping any excess into the next as you go. Preheat oven to 180°C (160°C fan) mark 4.

3 Melt the 25g (1oz) butter in a pan, add the flour and cook, stirring, for 2min to make a paste, then stir in the mustard powder. Strain the infused milk into a jug, discarding the bay leaf, thyme and onion. Gradually add the milk to the flour mixture in the pan, stirring, over a very low heat, until smooth. Allow to cook over a medium heat for 3-4min, stirring, until very thick. Remove from the heat, stir in the Parmesan and season well. Transfer to a large bowl, set aside to cool for 5min, and then beat in the egg yolks, one at a time.

4 In a separate, large, clean bowl, whisk egg whites to medium peaks. Then, using a large metal spoon, carefully fold into the sauce in stages, keeping as much air in the mix as possible. Divide the mixture equally among the moulds – they should be two-thirds full. Place in a small roasting tin, pour just-boiled water into the tin around moulds and bake in the oven for 20-25min until risen and golden. Remove from oven, lift moulds out of the water and set aside to cool – they will sink, don’t worry.

5 Once cool, run a knife around the edge of each mould to release soufflés. Invert on to baking dish – this should be just big enough to fit them all in, without touching.

6 When ready to bake again, preheat oven to 200°C (180°C fan) mark 6. In a jug, mix cream with seasoning, a few thyme leaves and a generous grating of nutmeg. Pour over the soufflés. Slice cheese into 4 equal rounds. Place one on top of each soufflé. Season with black pepper and add a few more thyme leaves. Bake for 15-18min, or until piping hot and cheese is beginning to colour.

GET AHEAD Prepare up to the end of step 4 up to a day ahead. Once cooled, cover with clingfilm and keep in fridge. Remove 30min before continuing with recipe. PER SERVING: CALS 547; FAT 46G; SAT FAT 28G; CARBS 13G