Twice-baked make ahead cheese souffle

This recipe for a twice-baked make-ahead cheese souffle with a green salad with brown butter and raisin vinaigrette is inspired by one of my favourite restaurants, the Table at De Meye. We eat there at least once a year and a cheese souffle is often on the menu as a starter. It’s twice-baked and served with a vibrant green salad dressed with buttery plumped-up sultanas and is so delicious.

Ingredients:

For the soufflés:

50gms butter (plus extra for the ramekins)

50gms flour (plus extra for the ramekins)

250ml ml milk

150gms mature Cheddar(or Dalewood Fromage Huguenot)

1 Tbsp Dijon mustard

1 tsp finely chopped rosemary

A pinch of freshly grated nutmeg

Season with a little salt and white pepper

3 large free-range eggs

Aprox 30 – 40gms Parmesan cheese, finely grated

250ml cream

For the vinaigrette:

40gms butter

100ml golden sultanas

1 sprig rosemary

1 tsp Dijon mustard

2 Tbs good quality red wine vinegar or Sherry vinegar

3 Tbsp extra virgin olive oil

1 tsp honey

Sat & pepper

For the salad:

4 cups (handfuls) mixed green leaves such as watercress, micro greens, rocket (add more if you want bigger side salads)