Cheddar & Chive Souffles

Once considered tricky, these make‑ahead soufflés are beautifully simple. Light, airy and full of flavour, they’re made extra special with the rich, savoury depth of our Vintage Cheddar.

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• 50g Ivy’s Reserve salted butter, plus extra for greasing          
• 350g finely grated Ivy’s Reserve Vintage Cheddar
• 300ml whole milk
• 1 shallot, peeled
• 1 garlic clove, peeled
• 2 bay leaves
• 6 black peppercorns
• 45g plain white flour, plus extra for dusting
• ½tsp paprika
• 5 medium eggs, separated
• 1tsp snipped chives
• 25g parmesan, finely grated

1. Brush the insides of 6 x ramekins generously with butter, lightly flour, then chill in the fridge while you prepare the rest.
2. Heat the milk, shallot, garlic, bay and peppercorns in a medium saucepan, until it’s just at simmering point, then pour into a jug – solids and all.
3. Quickly rinse out the saucepan, then melt the butter until foaming loudly. Stir in the flour and cook over a low heat for a few minutes until a pale golden paste forms. Pour the flavoured milk into the pan through a sieve whisking all the time until no lumps are visible. Continue to whisk until the mixture thickens, then season lightly with salt, pepper and paprika (bearing in mind the cheese is salty), keeping the pan going over a very low heat.
4. Preheat the oven to 180°C.
5. Remove the pan from the heat and beat in the egg yolks, and all but 75f of the remaining Ivy’s cheddar. Stir until the cheese is melted.
6. In a clean, large bowl, whisk the egg whites until soft peaks form, then gently fold a large spoonful of the egg white mixture into the cheese sauce to loosen. Next, add the chives and remaining egg whites in two stages, using a cutting and folding motion with a large metal spoon until everything is incorporated.
7. Divide the soufflé mixture between the ramekins and lower them into a deep roasting tray, leaving a bit of space around each. Slide onto the middle shelf of the oven and before shutting the oven door, pour boiling water into the tray, until it comes halfway up the sides of the ramekins. Bake for 20 minutes, then lift out of the tray onto a wire rack to cool – don’t worry if they sink as they will rise again on the second bake.
8. When the souffles are almost at room temperature, run a palette knife around the sides of the ramekins and turn each one out into the palm of your hand, then place on a greased baking sheet – you can keep covered in parchment in the fridge for up to 24 hours before you’re ready to serve, or covered in cling film and frozen for up to 3 months.
9. To finish cooking the soufflés, preheat the oven to 180°C. Bring the soufflés to room temperature. Mix the remaining Ivy’s with the parmesan, then sprinkle over the soufflés. Place them into the middle shelf of the oven to bake for 25-30minutes until risen and golden. Serve immediately with a dressed salad.

To serve: these are delicious served alongside a Spring salad made with shaved raw asparagus, blanched peas and broad beans, little gem and snipped herbs.