Cheeseboard soufflé & seasonal salad

This luxuriously light soufflé is a good way to use up a selection of leftover cheeses
PREP 25 mins
COOK 35 mins
DIFFICULTY More effort


  • calories 840
  • carbs 13
  • saturated fat 40
  • sugar 8
  • protein 37
  • fat 71
  • fibre 2
  • salt 2.3


50g butter, plus extra for greasing
25g plain flour, plus extra for dusting
200ml milk
300g leftover hard cheese, cut into chunks
100ml double cream or crème fraîche
4 eggs, separated
grating of nutmeg
pinch cayenne pepper
110g bag salad leaves
100g leftover blue or goat's cheese, crumbled
50g leftover shelled nuts
1 pear, sliced
3 tbsp salad dessing (use your favourite), to serve


  1. Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
  2. In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.
  3. While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.