Le Gruyère AOP and spinach soufflé

To make the soufflé base, melt 25g of the butter in a suitable pan. Add the flour then add the milk a splash at a time, bringing back to the boil after each addition. Once smooth, season and leave to one side

Sauté the spinach in 20g of butter, drain off any liquid then add the double cream. Reduce a little, season and reserve

Butter the ramekins with the remaining butter, which should now be soft. Use some of the grated Gruyère to dust the insides of the ramekins

Whisk the egg whites with a pinch of salt until firm. Reheat the soufflé base then whisk the yolks into it – do not let the mixture boil at this point or the eggs will scramble. Gently reheat the spinach, if necessary

Whisk a little of the egg white into the base to incorporate then gently fold in the remainder whilst sprinkling in the grated Gruyère

Preheat the oven to 180°C/gas mark 4

Half-fill the ramekins with the mixture, make a well in the centre and place the reheated spinach into it. Continue filling the ramekins and if possible, slightly dome the tops

Place them into a bain-marie and then into a preheated oven and bake for approximately 15 minutes, until the top has become golden. Gently place a disc of Gruyère onto the top of each soufflé

Cook for a further few minutes until nicely puffed up and cooked through, then serve immediately