Chris Dobson, head chef at 21 restaurant, Newcastle Quayside, shares a 21 Hospitality classic that’s been on the menu for more than 30 years – and remains a favourite of diners old and new.

21 Hospitality is a diverse collection of some of the North East’s favourite restaurants including 21 Quayside, Café 21 in Fenwick, The Broad Chare, St. Vincent, Porterhouse Grill and Saltwater Fish Company.

21hospitality.co.uk

Ingredients

180ml milk
1 bay leaf
100g parmesan cheese, grated
1/4 small onion
1 clove
30g softened butter, plus a little extra for preparing the moulds
30g plain flour
100g grated mature cheddar cheese
3 egg yolks
3 egg whites
1 tsp English mustard
60g chopped sautéed spinach
300ml double cream
A pinch of salt

Method

1. Prepare four oven-proof ramekins by brushing with softened butter and dusting with a little of the grated parmesan cheese. Refrigerate.
2. Bring milk to a boil together with the onion, bay leaf and clove. Remove from the heat, cover and set aside to infuse.
3. Make a roux by melting 30g butter over a gentle heat and then add the flour, stir gently for five minutes over a low heat.
4. Allow the roux to cool a little before adding the infused milk, a little at a time, stirring until smooth between each addition. Simmer for five minutes.
5. Remove from the heat and stir in the grated cheddar cheese, followed by the English mustard, egg yolks and spinach.
6. Cover with buttered paper and keep warm.
7. Whisk the egg whites with a tiny pinch of salt until quite firm.
8. Beat 1/3 of the whipped egg whites into the cheese sauce using a whisk.
9. Fold in the remainder very carefully with a rubber spatula.
10. Divide the mixture between the pre-prepared ramekins.
11. Sit in an oven-proof tray and add boiling water to come halfway up the ramekins.
12. Transfer to the oven at 135C for 28 mins.
13. Remove from the oven, increase the oven temp to 200C.
14. Turn the soufflés out into individual oven proof dishes.
15. Pour over a generous amount of double cream, followed by a good dusting of grated parmesan cheese.
16. Return to the oven until well risen and golden (around 12 – 15 mins).
17. Serve immediately.

Serves 1.