Twice-baked goats’ cheese soufflés

Serve as a vegetarian main course, along with all the trimmings. These soufflés pair especially well with spiced red cabbage and cranberry sauce. SERVES 4 PREP 25min, plus infusing and cooling COOK about 1hr

• 200ml (⅓ pint) whole milk

• 1 bay leaf

• 2 thyme sprigs

• ½ onion

• Freshly grated nutmeg, to taste

• 25g (1oz) butter, plus 1tbsp extra, melted to grease

• 3tbsp breadcrumbs, toasted until golden

• 25g (1oz) plain flour

• ¼tsp English mustard powder

• 75g (3oz) Parmesan (or vegetarian alternative), finely grated

• 2 large eggs, separated

• 150ml (¼ pint) double cream

• 1tsp thyme, leaves picked

• 100g (3½oz) round goats’ cheese