Cheese soufflé

Serves 4

4 eggs, separated
25g butter
25g flour
100ml milk
salt
1 cup grated tasty cheese
1/2 cup plain mashed potato

Pre-heat the oven to 190°C.

Gently melt butter in a small saucepan over a medium heat, then add flour. Cook for about 30 seconds, stirring constantly. Stir in the milk and bring to the boil, being careful the sauce mixture doesn't stick to the bottom of the pan. Remove from the heat and mix in the cheese, beat until smooth, season and set aside.

Grease four ceramic ovenproof ramekins with extra melted butter, then dust with flour.

In a large bowl, add the butter and flour mix, four egg yolks and the mashed potato. Mix until smooth.

With a hand-blender whisk egg whites in another bowl until they form soft peaks. Gently fold the whites through the base mix, adding a third at a time. This helps the mix to retain lots of air and ensures a nice rise.

Fill the ramekins three-quarters full and sprinkle with a little extra cheese.

Bake for 12-15 minutes until golden brown and serve on top of a side plate, as the ramekins will be very hot, so watch those little fingers.