Double Baked Cheese Souffle

Preheat the oven to 180°C (160°C fan, gas mark 4). Liberally grease four ramekins.

In a saucepan heat the milk, onion, nutmeg and bay leaf until simmering. Season to taste.

Drain into a jug to remove the onion and bay leaf.

In a clean saucepan, melt the butter and add the flour, stirring for a minute until it creates a glossy paste consistency.

Gradually pour in the milk mixture, continually stirring and heat on a low heat until it begins to thicken.

After a couple of minutes, remove from the heat and transfer to a bowl.

Separate the eggs and beat the egg yolks into this mixture. Then add 85g of the cheese and mix until incorporated.

In a separate bowl, whisk the egg whites until they reach a soft peak. Add this gradually spoon by spoon to the cheese mix, being careful not to beat the air out.

Divide the mixture into 4 ramekins and place them in a roasting tin. Fill the base of the tin with boiling water about 1cm in height.

Bake the soufflés on a high shelf for 10-12 minutes until set and springy in the middle.

Once removed from the oven, place the soufflés immediately into the fridge to cool. Or if you are making them in advance, you could even freeze them. If freezing, make sure that the soufflés are fully defrosted before baking a second time.

When you are ready to serve them, remove from the fridge.

Preheat the oven to 200°C (180°C fan, gas mark 6)

Place the ramekins on to a baking sheet, sprinkling the remaining cheese over the top, bake for 20-25 until puffy and golden.

Serve immediately with a shaving of cheese for decoration.