Gill Meller's Cheddar Soufflé
A cheddar soufflé has a reputation for being tricky but that’s not the case here. This recipe is one of the most delicious we’ve ever made.
Ingredients
- 50g unsalted organic butter, plus extra for greasing
- 20g polenta, for dusting
- 50g organic plain flour
- 1 tsp Dijon mustard
- 350ml organic whole milk
- 150g mature cheddar, coarsely grated
- 4 Stonegate Estate Organic eggs, separated
- A generous handful of wild garlic leaves, washed and finely chopped
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