An easy to make impressive starter to share with friends

Serves 4


  • 100g Mrs Kirkham’s Lancashire cheese
  • White wine vinegar
  • 250g unsalted butter
  • 25g strong flour
  • 2 free range eggs (yolks separated)
  • 1 onion
  • 225ml organic whole milk
  • Fresh thyme


  1. Bring the milk, onion and thyme to a scalding point and drain.
  2. Melt the butter in a saucepan, add the four and cook for a minute.  Slowly add the milk a little at a time allowing the flour to bubble before adding more milk.
  3. Take it off the heat, beat in the egg yolks and add 75g of the cheese.
  4. Whisk the egg whites until soft peaks form then add a spoonful of the whites to the egg mixture and mix well (this will soften the mixture so the rest of the whites will fld in easily, add the remaining whites and fold together).
  5. Butter and flour the ramekins and place in the fridge to set.  Divide the mixture into your ramekins and place in a bain marie to cook in the oven on 170c for 12 minutes.  Remove from the oven and turn out till needed.
  6. When ready to serve, place the souffles back in the oven to heat for 7 minutes.

Delicious served with a fresh leaf and beetroot salad.