Phil Currie of The Killingworth Castle, Wootton, Woodstock presents this week's recipe

Makes 10 
Cheddar soufflé

* 450ml  whole milk    
* 5g parsley stalks    
* 1 onion, peeled and chopped    
* 6 black peppercorns
* 100g butter
* 100g plain flour
* 4 egg yolks
* 150g grated cheddar    
* 10 egg whites    

For the truffle custard
* 200ml/7fl oz milk 
* 200ml/7fl oz double cream 
* 5g/1oz truffle oil
* 1 free-range egg 
* 3 free-range eggs, yolks only
* salt and freshly ground black pepper

Onion Salad
* Spring onions, split and washed
* Red onions, thinly sliced into thin rings
* Shallots, thinly sliced into thin rings and pickled
* Onion seeds, lightly toasted
* Vinaigrette

For the truffle custard, heat the oven to 140C/275F/Gas 1, place the milk and cream and truffle oil into a saucepan and bring to a simmer. 

Crack the egg and yolks into a bowl, whisk in the infused truffle cream, season with salt and freshly ground black pepper and allow to cool. 

Pour into a ceramic dish, cover with cling film and place into a tray of hot water (the water should come a third of the way up the side of the ceramic dish), place into the oven and leave to steam for 20 minutes or until just set. 

Transfer to the fridge to chill for 12 hours. 

Double butter and line dariole (small cylindrical) moulds with finely grated parmesan cheese. Heat the milk with the aromatics and strain.

Poach the smoked haddock in the milk and strain.

Flake the haddock into small pieces and mix with the cheddar.

Melt the butter in a pan, add the flour and cook out.

Add 400ml of the haddock milk and briefly cook out.

Beat the veloute to cool a little, mix in the egg yolk. Mix in the cheddar and haddock and seasoning.

Whisk the egg whites to foamy before soft peaks. Fold a little of the white into the veloute base and mix in. Fold in the remaining white.

Pour the mixture into the dariole moulds just below the rim.

In a bain marie bake at 180C for 20 minutes 

Remove from the bain marie and leave to sink. Turn the darioles upside down on baking parchment and leave for five minutes, remove the  moulds from the souffles. Allow to cool, refrigerate.

For the onion salad mix the desired amount of each onion together, dress with vinaigrette, salt to taste and a small amount of onion seeds

To serve, re-cook the souffles on a piece of baking paper at 185C 8-10 minutes.

When the souffles are almost ready place a small amount of the truffle custard onto a serving plate. Place some onion salad alongside.

Remove the souffles from the oven and position onto the serving plate. Serve immediately.