Welsh rarebit soufflé

I love this recipe because you can use any odds and ends of cheeses you have lurking in your fridge (and I do mean any, as long as you mix in at least 50% hard-ish cheese) and also because it plays on the flavours of a classic Welsh rarebit, which is on my list of all time Sunday night supper greats. Makes 4.

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Ingredients

40g butter, plus extra for greasing

40g plain flour

300ml whole milk

1 tsp English mustard powder

A pinch of cayenne

3 tsp Worcestershire sauce

150g Cornish Kern, Gouda or Cheddar, finely grated, or odds and ends of cheese you can find in the fridge

50g parmesan, finely grated

6 eggs, separated

Recipe

Preheat the oven to 200C (180C fan)/gas 6 and generously grease four 23-24cm souffle or baking dishes with butter. Melt the butter in a pan, and stir in the flour. Cook over a medium-high heat, stirring constantly for 3-4 minutes, until it turns golden, then slowly whisk in the milk until smooth.

Turn the heat down to medium and cook gently until it comes to the boil, then simmer for 5 minutes, stirring, until thickened, then transfer to a bowl and set aside to cool slightly.

Stir in the mustard powder, cayenne, half the cheese and all the parmesan into the sauce and, when smooth, add the egg yolks, one at a time. Add the rest of the cheese.

In a large, clean bowl, whisk the egg whites until stiff, then stir a few spoonfuls into the mixture to lighten it. Very gently fold in the remainder with a spatula or metal spoon. Spoon the mixture into the dishes, being sure not to fill them to the top.

Place in the oven for 15-20 minutes, until risen and golden, then serve immediately with a radicchio and walnut salad.