During my day at Thyme Cookery School, Gloucestershire, chef James Graham demonstrated a twice-baked goats cheese soufflé, which we later ate for lunch – it was absolutely delicious and far easier to make that one would suspect. This is his recipe.

YOU WILL NEED 50g butter 50g plain flour 200ml milk 100g goats cheese crumbled Two egg yolks Five egg whites 100g breadcrumbs Few drops lemon juice Salt and pepper Extra butter for greasing ramekins.

Method: Butter four ramekins with soft butter and freeze. Repeat this three times to achieve a good coating.

Melt the butter in a saucepan and add the flour, stirring constantly until the mixture becomes a light coloured roux.

Over a low heat, gradually mix in the milk until you have no lumps. Keep stirring until thick and just starting to bubble.

n Remove from the heat, add goat’s cheese and continue to stir until thoroughly mixed.

Put this mixture into a metal bowl, stir in the yolks and season with salt and pepper.

Meanwhile, whisk the egg whites to soft peaks with a few drops of lemon juice and carefully fold into the soufflé mixture.

Coat each ramekin with the breadcrumb mixture and fill with the soufflé mixture.

Tap on the work surface to expel any air pockets and use a spatula to smooth over the top.

Place the soufflés in an oven tray filled with boiling water and bake in an oven preheated to 110C, Gas mark 2 for 15-20 minutes Allow to cool before turning out of the ramekin.

To re-heat, place on non-stick baking parchment and bake at 180C until risen and golden.

Note: A small piece of goat’s cheese can be inserted into the centre of each soufflé before cooking for extra flavour.