Recipes

Chosen from Michel Roux Sr's Eggs, he writes "The creamy texture of this souffle conceals a suprise element - the shredded sorrel. Its slight acidity is a perfect foil for the anchovies. When sorrel is not in season, use spinach instead."

Serves 4

    50g softened butter
    50g Cheddar, grated, to coat
    20g butter
    20g plain flour
    250ml milk
    Salt and freshly ground pepper
    6 medium egg yolks
    1 tbsp anchovy essence
    10 medium egg whites
    15g sorrel leaves, de-stalked and shredded
    200g Cheddar, finely grated + 20g to finish
    4 anchovy fillets in oil, drained

Method

Butter 4 individual 10cm souffle dishes and coat the insides with grated cheese.

To make the bechamel, melt the butter in a small pan, add the flour and cook, stirring for 2 minutes. Still stirring, add the milk and bring to the boil over a medium heat. let bubble for a minute or two, then pour into a bowl. Season very lightly with salt and plenty of pepper and whisk in the egg yolks, then the anchovy essence. Cover the bowl with clingfilm and let cool slightly.

Preheat the oven to 200C. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one-third of the egg whites into the wam souffle mixture with a whisk, then, using a large spoon, fold in the rest with one hand while showering in the sorrel and 200g grated Cheddar with the other. Stop as soon as the mixture is completely amalgamated.

Spoon the mixture into the souffle dishes to come 5mm above the rim. Bake the souffles for 6 minutes, then sprinkle the tops with a little grated Cheddar and immediately return to the oven for a further 2 minutes. Top each souffle with a rolled anchovy fillet and serve immediately.