Courgette and Goat's Cheese Soufflé
Courgettes cooked low and slow becomes beautifully soft and rich, and can be used in all sorts of different ways... like this dill soufflé!
Ingredients
- 500 – 600g of medium sized organic courgettes
- 2 cloves of garlic, thinly sliced
- 2 tbls of olive oil
- 50g unsalted butter, plus extra for greasing
- 20g polenta, for dusting
- 50g plain organic flour
- 350ml organic whole milk
- 150g soft goat’s cheese
- 4 medium Stonegate Estate Organic eggs, separated
- A small bunch of dill, finely chopped
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